Salmon and corn croquettes

Detailed step-by-step description of how to cook the dish "Salmon and corn croquettes". Try it by all means

Recipe «Salmon and corn croquettes» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 415g can pink salmon, drained, skin and bones removed, flaked, 310g can corn kernels, drained, 1 lemon, rind finely grated, 2 tbsp finely chopped chives, 1 quantity panada , 1/2 cup plain flour, 1/2 cup dried breadcrumbs, 1/4 cup polenta , 2 eggs, lightly beaten, vegetable oil, for deep-frying, lemon wedges, to serve.

Ingredients:

• 415g can pink salmon, drained, skin and bones removed, flaked 
• 310g can corn kernels, drained 
• 1 lemon, rind finely grated 
• 2 tbsp finely chopped chives 
• 1 quantity panada 
• 1/2 cup plain flour 
• 1/2 cup dried breadcrumbs 
• 1/4 cup polenta 
• 2 eggs, lightly beaten 
• vegetable oil, for deep-frying 
• lemon wedges, to serve 

Instructions

1. 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.
2. Lightly coat hands in flour. Using 1/4 cup of mixture at a time, shape mixture into egg shapes.
3. 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.
4. 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.