Salmon croquettes

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Ingredients

(serves 4-6 people, ~4 croquettes each)

  • 200g smoked salmon
  • 3 garlic cloves
  • 2 large desiree potatoes
  • 2 medium carrots
  • 1 small red chilli
  • 1 bunch flat leaf parsley
  • Seasoning

Crumbing

  • 300ml milk
  • 3 eggs
  • 1 packet breadcrumbs

Method

Roughly dice the potatoes and carrots into similar sized cubes.

Chop the garlic and chilli and place on a baking tray with the salmon, carrots and potatoes.

Lightly drizzle a little olive oil over the mix and season well

Cover with alfoil and cook in the oven for approximately 45 minutes or until the potatoes are cooked through

Remove from the oven and blend everything together in a food processor along with the chopped flat leaf parsley. Check for seasoning then place in the fridge until chilled.

Mould the mix into balls as big or as small as you like then roll in flour. Shake off any excess and then place them into a milk and egg mix (combine milk and lightly beaten eggs). Finally, roll into breadcrumbs making sure they are well coated. Set in the fridge.

Shallow fry the croquettes and serve on a bed of shaved fennel and fresh garden peas, drizzled with a little olive oil.