Tuesday, 24 April 2012

Croq 'n' Roll

There's something fantastic about breadcrumbs. For some reason they massively appeal to me, and in my opinion they can make any dish go from being just yum, to pure scrum! Take a simple little fish fillet…or chicken drumstick, for example, yes they both taste pretty good on their own, but add a little coating of golden delicious, and they're magic.

Enter my Salmon and potato croquettes. 

Makes 12... 
(13, if you count the extra croquette that I ate as soon as it was fried)


1. 1 tin of salmon (185g)
2. 1 red onion- finely chopped
3. 1 green bird chilli- finely chopped
4. 1 tbsp soya sauce
5. 1 tsp all purpose seasoning
6. 1 tsp cumin powder
7. 1 large king edward potato
8. 1 large egg
9. 1/2 tube of breadcrumbs


1. Peel and cut your potato and boil for 15mins.
2. While you are awaiting for the potatoes, finely chop you onions and chilli and pan fry with a drizzle of vegetable oil.
3. Now drain your salmon (make sure all bones have been removed), and flake the pieces into the onion and chilli mix.
4. Add the soya sauce, all purpose seasoning and cumin powder. 
NOTE: You can add any seasoning at this point- coriander, chilli powder, basil, pepper, but make sure that the ingredients have been chopped up as finely as possible. If not, they will burst the coating when they are fried. This is why powders are ideal).
5. By this point the potato will have finished boiling. Drain and mash. Now add this to the salmon mixture. Taste, and add salt if so needed.
6. Now empty onto a flat, cold plate, and you can begin shaping your croquettes.
7. In a separate bowl, crack an egg, and use another bowl for the breadcrumbs. 
8. Coat the croquettes twice. 
NOTE: This is very important as we want a reeeeally crunchy bite!
9. Deep fry and eat as soon as possible!

These little beauts are great for parties, or simply plate up with a bit of pasta and salad, for a quick and scrummy dinner option. My advice, always leave a couple in the oven, and once that party is over, kick back with a cup of chilli sauce and let they good times roll, Croq 'n' roll that is.

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