Detailed step-by-step description of how to cook the dish "Salmon and corn croquettes". Try it by all means
- Combine salmon, corn, lemon rind, chives and warm panada in a bowl. Season with salt and pepper. Mix well. Cover and refrigerate for 2 hours or until chilled.
- Lightly coat hands in flour. Using 1/4 cup of mixture at a time, shape mixture into egg shapes.
- Combine breadcrumbs and polenta in a shallow dish. Coat croquettes, 1 at a time, in flour. Dip in egg, then roll in breadcrumb mixture, pressing on firmly to coat. Place on a tray. Cover and refrigerate for 15 minutes or until firm. Preheat oven to 160°C.
- Pour oil into a large, heavy-based saucepan or wok until one-third full. Heat over medium heat until hot. Cook croquettes, 4 at a time, for 2 minutes or until golden. Transfer to a wire rack over a baking tray. Keep warm in oven while cooking remaining croquettes. Sprinkle with sea salt. Serve with lemon wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set