Asian-style salmon & potato croquettes

Asian-style salmon & potato croquettes

A family favourite gets an update, with chillies, lime and coriander adding a fresh twist to these potato-fish cakes.

, 21 September 2015

(6 votes)

Asian-style salmon & potato croquettes
  • 1 Hour

  • Serves: 4

  • Price: £1.13 per serving

Nutritional Info
Each 236g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 637kJ/152kcal.
  • 400g Marabel potatoes (peeled weight)
  • 240g pack Asda Boneless Skin On Salmon Fillets
  • 1 tsp sunfower oil
  • 15g butter
  • 4 spring onions, trimmed and thinly sliced
  • 1 red chilli, de-seeded and finely chopped
  • 1/2 lime, zest of
  • 2 tsp lime juice
  • Lime wedges, to serve
  • 1 tbsp chopped coriander
  • 2 egg yolks
  • 1 large whole egg
  • Flour, for dusting
  • 100g white bread
  • Salad, to serve
  • Cut the potatoes into even-sized chunks and boil in lightly salted water until just tender. Drain, return to the pan and stand over a very low heat, uncovered, for 1 minute to dry off excess water. Mash, then transfer to a large bowl.

  • Meanwhile, pre-heat the grill. Brush the salmon with oil and grill for 10 minutes, turning once. Discard the skin and flake the fish.

  • Melt the butter in a small frying pan and cook the spring onions and chilli for 2-3 minutes until softened. Add to the potato along with the pan juices, salmon, lime zest and juice, coriander and egg yolks. Mix well. Season.

  • Once cool, divide the mixture into 8 portions. Dust your hands with flour and shape each portion into a cylinder-shaped croquette. Chill for at least 1 hour.

  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with paper. Lightly beat the whole egg and put in a shallow dish. Whizz the bread in a processor to get crumbs, then put on a plate. Put a little flour on another plate.

  • Coat the croquettes, one at a time, in the flour, then the egg, then breadcrumbs. Put on the baking tray. Bake for 15-20 minutes until crisp and browned. Serve with salad and lime wedges.