Spicy salmon and broccoli croquettes

Recipes / Fish

Looking for a low-fat fish dinner that is ready in a flash These spicy salmon croquettes are the perfect solution!

Recipe «Spicy salmon and broccoli croquettes» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 500g potatoes, peeled, chopped, 1 head broccoli, 2 garlic cloves, peeled, quartered, 2 corn cobs, husks and silk removed, 150g piece hot-smoked salmon, skin discarded, flaked , 2 green onions, chopped, 1 tbsp sambal oelek, 2 1/2 cups panko breadcrumbs , 3 eggs, lightly beaten, 1/3 cup plain flour, Extra virgin olive oil, for shallow-frying, 200g punnet grape tomatoes, halved, 2 cups watercress sprigs, 1/4 red cabbage, finely shredded, 1 tbsp extra virgin olive oil, extra, 2 tbsp lemon juice.

Ingredients:

  • 500g potatoes, peeled, chopped 
  • 1 head broccoli 
  • 2 garlic cloves, peeled, quartered 
  • 2 corn cobs, husks and silk removed 
  • 150g piece hot-smoked salmon, skin discarded, flaked 
  • 2 green onions, chopped 
  • 1 tbsp sambal oelek 
  • 2 1/2 cups panko breadcrumbs 
  • 3 eggs, lightly beaten 
  • 1/3 cup plain flour 
  • Extra virgin olive oil, for shallow-frying 
  • 200g punnet grape tomatoes, halved 
  • 2 cups watercress sprigs 
  • 1/4 red cabbage, finely shredded 
  • 1 tbsp extra virgin olive oil, extra 
  • 2 tbsp lemon juice 
  • 1 tsp wholegrain mustard 
  • Lemon wedges, to serve 

Instructions

  1. 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.
  2. Meanwhile, heat a chargrill pan or barbecue grill on high heat. Cook corn, turning, for 5 minutes or until charred and tender. Set aside.
  3. 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.
  4. 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.
  5. 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.