James Martin's salmon croquettes recipe

Details

• Cuisine: British
• Recipe Type: Starter
• Difficulty: Easy
• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Serves: 4

Step-by-step

1. 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.
2. 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.
3. 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.
4. 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.