Asian-style salmon & potato croquettes
- 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.