James Martin's salmon croquettes recipe
A quick, easy and tasty recipe for the family.
Ingredients
- 180 g Tinned red salmon, drained
- 750 g Peeled Charlotte potatoes
- 1 tbsp Chopped dill
- 2 Medium eggs
- 100 g Fresh white breadcrumbs
- 100 g Plain flour for dusting
- 500 ml Oil for deep frying
- 1 Jar sweet chilli jam
- 80 g Watercress
- 6.3 oz Tinned red salmon, drained
- 26.5 oz Peeled Charlotte potatoes
- 1 tbsp Chopped dill
- 2 Medium eggs
- 3.5 oz Fresh white breadcrumbs
- 3.5 oz Plain flour for dusting
- 17.6 fl oz Oil for deep frying
- 1 Jar sweet chilli jam
- 2.8 oz Watercress
- 6.3 oz Tinned red salmon, drained
- 26.5 oz Peeled Charlotte potatoes
- 1 tbsp Chopped dill
- 2 Medium eggs
- 3.5 oz Fresh white breadcrumbs
- 3.5 oz Plain flour for dusting
- 2.1 cups Oil for deep frying
- 1 Jar sweet chilli jam
- 2.8 oz Watercress
Details
- Cuisine: British
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Place the potatoes in salted water and bring to the boil and simmer until tender. Drain and mash, season and cool. Once cold, add the chopped dill and salmon.
- Mix well and season with salt and pepper to taste. Divide the mixture into 25g or 1oz pieces and roll into cylinder shapes on a lightly floured surface, you should end up with 20 in total.
- On a tray in three separate bowls have flour, beaten eggs and breadcrumbs. Coat the cylinders first in the flour, then egg, then in the breadcrumbs and repeat to give them a double coating. Place in the fridge for 1 hour to firm up before cooking.
- Preheat the oil to 190˚C/375˚F and deep fry the croquettes until golden brown – it should take 1 to 2 minutes, drain on kitchen paper. Serve hot with a little pot of sweet chilli jam for dipping and watercress.
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Thanks to John West red salmon for the recipe.
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