What you need
- 1 large (300g) potato, peeled, boiled, mashed and cooled slightly
- 150 g hot smoked salmon, skin discarded and flesh flaked
- 2 tablespoons ZOOSH Zesty Zing Free Range Egg Lemon Aioli
- 2 spring onions, finely chopped
- 2 teaspoons capers, finely chopped
- 2 teaspoons Dijon mustard
- finely grated rind 1 lemon
- 1 egg, lightly beaten
- salt and freshly ground black pepper, to taste
- 1/2 cup flour
- 1 egg, extra, beaten
- 1 cup panko crumbs
- oil, for shallow frying
- ZOOSH Zesty Zing Free Range Egg Lemon Aioli, extra, for serving
How to make it
COMBINE the mashed potato, salmon, aioli, spring onion, capers, mustard, lemon rind, egg and seasonings in a bowl and mix well. Chill until firm then shape 1 tablespoon amounts into croquettes.
DUST each croquette in flour; dip in extra egg allowing excess to drip off, then coat in crumbs.
HEAT the oil in a frying pan over medium heat and then cook the croquettes, in batches, for 5-6 minutes or until golden. Keep warm whilst cooking remainder. Serve with Lemon Aioli.
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