Crispy Salmon Dinner Croquettes Recipe

About this recipe

These golden-brown salmon croquettes are perfect for a pescatarian dinner. Packed with flavorful salmon, sautéed vegetables, and a crispy corn flake coating, they offer a satisfying solution for a quick and delicious meal.

Ingredients

• 200G All Things Butter Unsalted Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 50G Pepper Black Ground BWFO
• Pack Tray Of 30 Medium Free Range Eggs
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Red Sweet Potato
• - Tata Salt
• - Ktc Vegetable Oil
• - Kikkoman Soy Sauce
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Drain 400 g canned salmon and reserve the liquid. Flake the salmon and set aside.
2. 2. Melt 1/4 cup butter in a saucepan over medium heat. Add 1 finely chopped onion and 1 finely chopped green pepper, and sauté for 10 minutes until softened.
3. 3. Stir in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly.
4. 4. Remove the pan from heat and gradually stir in the reserved salmon liquid. Return to low heat and cook, stirring constantly, until the mixture thickens and leaves the sides of the pan.
5. 5. Beat in 1 cup sweet potato, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp soy sauce. Mix well, then gently fold in the flaked salmon.
6. 6. Allow the mixture to cool completely, then chill in the refrigerator for at least 1 hour.
7. 7. Shape the chilled mixture into croquettes. In a shallow bowl, beat 1 egg with 2 tbsp milk. Dip each croquette into the egg mixture, then coat thoroughly with 3/4 cup panko breadcrumbs.
8. 8. Heat oil in a deep fryer to 365°F. Fry the croquettes in batches for about 5 minutes or until golden brown.
9. 9. Remove the croquettes from the oil and drain on absorbent paper. Serve warm.