Salmon and corn croquettes
SERVES 4 MAKES 16 PREP AND COOK TIME 35 MINUTES (+ REFRIGERATION TIME)
60g butter, chopped ⅓ cup (50g) plain flour 1 cup (250ml) milk 2 teaspoons Dijon mustard ½ cup (60g) grated tasty cheese 1 cup (160g) frozen corn kernels or 300g can corn kernels, drained 415g can pink salmon, drained 4 spring onions, chopped 2 cups (150g) panko breadcrumbs 3 eggs, beaten lightly ¼ cup (60ml) milk, extra vegetable oil, to deep-fry salad and lemon wedges, to serve
1
In a medium saucepan over mediumhigh heat, melt the butter. Add the flour and stir until the mixture starts to bubble. Gradually stir in milk. Cook, stirring, until mixture boils and thickens; the mixture will be very thick. Stir in the mustard, cheese, corn, salmon and onion. Stir gently to break up the salmon, but not so much that it turns mushy. Season to
taste with salt and pepper. Spread the mixture over a tray; cover and refrigerate for several hours or until firm enough to work with. 2 Using damp hands, shape about ¼ cups of mixture into croquettes. Dip croquettes into the breadcrumbs, into the combined beaten egg and extra milk, and back into the breadcrumbs. 3 Meanwhile, preheat a deep-fryer to 180°C (see Julie’s tip). 4 Deep-fry croquettes, in batches, until golden brown. Remove from oil and drain on paper towels. 5 Serve croquettes with a green salad and lemon wedges, if desired.
Suitable to freeze at the end of Step 2. Not suitable to microwave.