asian-style salmon & potato croquettes

A family favourite gets an update, with chillies, lime and coriander adding a fresh twist to these potato-fish cakes.

serves 4; ready in 1 hour plus cooking

400g Marabel potatoes (peeled weight)
240g pack Asda Boneless Skin On Salmon Fillets
1 tsp sunflower oil
15g butter
4 spring onions, trimmed and thinly sliced
1 red chilli, deseeded and finely chopped
Finely grated zest ½ lime
2 tsp lime juice
Lime wedges, to serve
1 tbsp chopped coriander
2 egg yolks
1 large whole egg
Flour for dusting
100g white bread
Salad to serve

Cut the potatoes into even-sized chunks and boil in lightly salted water until just tender. Drain, return to the pan and stand over a very low heat, uncovered, for 1 min to dry off excess water. Mash, then transfer to a large bowl.

Meanwhile, preheat the grill. Brush the salmon with oil and grill for 10 mins, turning once, Discard the skin and flake the fish.

Melt the butter in a small frying pan and cook the spring onions and chilli for 2-3 mins until softened. Add to the potato along with the pan juices, salmon, lime zest and juice, coriander and egg yolks. Mix well. Season.

Once cool, divide the mixture into 8 portions. Dust your hands with flour and shape each portion into a cylinder-shaped croquette. Chill for at least 1 hr.

Preheat the oven to 200C/180C Fan/gas 6. Line a baking tray with paper. Lightly beat the whole egg and put in a shallow dish. Whizz the bread in a processor to get crumbs then put on a plate. Put a little flour on another plate.

Coat the croquettes, one at a time, in flour, then the egg, then breadcrumbs. Put on a baking tray. Bake for 15-20 mins until crisp and browned. Serve with salad and lime wedges.

ASDA magazine


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