Salmon Croquettes

Salmon Croquettes
  • 220gr can of salmon
  • 1 small onion
  • 1 tsp curry powder
  • 1 tbls chopped parsley
  • 2 tsp lemon juice
  • 1 egg
  • ½ cup milk
  • 2 cups dry breadcrumbs
  • oil for deep frying
White sauce:
  • 4 tbls butter
  • 4 tbls flour
  • 2 cups milk
  • salt and pepper
To make the white sauce:
  1. Melt the butter on low heat. Remove from heat and stir in the flour until its smooth.
  2. Cook for a further 1 minute. Remove from heat and stir in milk.
  3. Return to heat and stir until it boils and thickens. Reduce heat and simmer for 3 minutes. Season.
  1. Drain the salmon, remove bones and break apart.
  2. Peel and grate or very finely chop the onion.
  3. Add salmon, onion, curry, parsley and lemon to the sauce.
  4. Refrigerate until the mix goes firm.
  5. Mould into croquette shapes, 2.5cm thick, 5cm long.
  6. Beat the egg and milk lightly.
  7. Dip each one in egg and then press breadcrumbs on. Refrigerate until firm.
  8. Fry in deep hot oil until golden then drain on paper towel.


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