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Serving-size is a significant factor in your diet. You should compare the amount of this food you typically eat into the serving size listed on the tag. Eating large parts or portions can result in weight gain.

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How to make Spicy salmon and broccoli croquettes

Yield = 6
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 500g potatoes, peeled, chopped
  • 1 head broccoli
  • 2 garlic cloves, peeled, quartered
  • 2 corn cobs, husks and silk removed
  • 150g piece hot-smoked salmon, skin discarded, flaked
  • 2 green onions, chopped
  • 1 tablespoon sambal oelek
  • 2 1/2 cups panko breadcrumbs
  • 3 eggs, lightly beaten
  • 1/3 cup plain flour
  • Extra virgin olive oil, for shallow-frying
  • 200g punnet grape tomatoes, halved
  • 2 cups watercress sprigs
  • 1/4 (200g) red cabbage, finely shredded
  • 1 tablespoon extra virgin olive oil, extra
  • 2 tablespoons lemon juice
  • 1 teaspoon wholegrain mustard
  • Lemon wedges, to serve

Method

  • Step 1 Cut broccoli into small florets. Thinly slice stems. Cook broccoli, potato and garlic in a large saucepan of boiling water for 7 to 10 minutes or until tender. Drain. Rinse under cold water to cool. Drain well. Transfer to a large bowl. Mash well. Freeze for 5 minutes.
  • Step 2 Meanwhile, heat a chargrill pan or barbecue grill on high heat. Cook corn, turning, for 5 minutes or until charred and tender. Set aside.
  • Step 3 Combine cooled potato mixture, salmon, onion, sambal oelek, 1 cup breadcrumbs and 1 egg. Season with salt and pepper. Shape mixture into 18 croquettes (about 1/4 cup each). Place flour on a plate. Whisk remaining eggs and 2 tablespoons cold water in a shallow bowl. Place remaining breadcrumbs on a separate plate.
  • Step 4 Heat oil in a large deep frying pan over medium-high heat. Toss croquettes in flour, dip in egg and coat in breadcrumbs. Shallow-fry, turning, for 3 to 4 minutes or until golden and heated through. Transfer to a tray lined with paper towel, to drain.
  • Step 5 Cut kernels from cobs. Place in a bowl with tomato, watercress and cabbage. Using a fork, whisk extra oil, lemon juice and mustard together. Drizzle over dressing. Season with salt and pepper. Toss to combine. Serve croquettes with salad and lemon wedges.