Looking for a low-fat fish dinner that is ready in a flash These spicy salmon croquettes are the perfect solution!
- Cut broccoli into small florets. Thinly slice stems. Cook broccoli, potato and garlic in a large saucepan of boiling water for 7 to 10 minutes or until tender. Drain. Rinse under cold water to cool. Drain well. Transfer to a large bowl. Mash well. Freeze for 5 minutes.
- Meanwhile, heat a chargrill pan or barbecue grill on high heat. Cook corn, turning, for 5 minutes or until charred and tender. Set aside.
- Combine cooled potato mixture, salmon, onion, sambal oelek, 1 cup breadcrumbs and 1 egg. Season with salt and pepper. Shape mixture into 18 croquettes (about 1/4 cup each). Place flour on a plate. Whisk remaining eggs and 2 tablespoons cold water in a shallow bowl. Place remaining breadcrumbs on a separate plate.
- Heat oil in a large deep frying pan over medium-high heat. Toss croquettes in flour, dip in egg and coat in breadcrumbs. Shallow-fry, turning, for 3 to 4 minutes or until golden and heated through. Transfer to a tray lined with paper towel, to drain.
- Cut kernels from cobs. Place in a bowl with tomato, watercress and cabbage. Using a fork, whisk extra oil, lemon juice and mustard together. Drizzle over dressing. Season with salt and pepper. Toss to combine. Serve croquettes with salad and lemon wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set