Ingredients - Serves 4

400g/14oz cold mashed potato
400g/14oz canned red or pink salmon, drained
1 teasp grated lemon (optional)
15g/½oz melted butter
Salt & Pepper
1 tabsp chopped Parsley
1 beaten egg

For Frying
2 eggs
dried breadcrumbs
Vegetable oil for frying

Method

Mix all the croquette ingredients together in a bowl.
Cover a baking sheet or large plate with cling film.
Take a small handful of the croquette mix and shape into fat discs about the size of your palm, (there should be enough to make about 8)
Pop each one onto the cling film and refrigerate for up to 1 hour or until firm.

Beat the 2 eggs in a shallow bowl and pour the breadcrumbs either onto a plate, or do as I do to save on washing up and mess, just put them into a plastic bag.
Dip each croquet into the egg and roll around the breadcrumbs (if you’ve put the breadcrumbs into a bag pop the croquet inside, close the top and shake until covered).
Heat the vegetable oil in a frying pan and when hot fry the croquettes on each side until golden.

Serve with peas and tomato sauce

Hope you enjoy it.

For more salmon recipes - see below

Domestic Guru