Salmon croquettes with avocado salad

Cooking Fish Salmon croquettes with avocado salad

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Lables: Peanut free Shellfish free Tree nut free
  1. Preheat oven to 220C. Cook potatoes in boiling water until tender. Drain and roughly mash. Add salmon and green onions, season with salt and pepper. Shape the mixture into 8 croquettes.
  2. Coat croquettes in flour. Dip into egg, then coat in breadcrumbs. Combine mayonnaise with lime rind and 1 tablespoon of lime juice.
  3. Make salad: Toss all salad ingredients together with remaining lime juice.
  4. Spray croquettes with olive oil spray. Place onto oven tray. Bake for 20 to 30 minutes or until golden. Serve hot with salad and lime mayonnaise.

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2 potatoes , peeled and cut into eighths
415g can pink salmon, drained and flaked
2 green onions, thinly sliced
1/2 cup plain flour
2 eggs, lightly beaten
1 cup dry breadcrumbs
1/2 cup light mayonnaise
2 limes, rinds grated and juiced
Olive oil spray
80g baby spinach leaves
1 red onion, thinly sliced
2 avocados, chopped
1 tbsp olive oil

Adv

Autors
Preparation time
30
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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