Thursday, 14 January 2016

Salmon Croquettes


Salmon Croquettes



2 servings
Preparation 20 min 
Cooking 15 min
400 calories per serving 

Ingredients

2 tbspcanola oil, for the baking method30 mL
1 1/2potatoes300 g
1 1/2 tbsplemon juice, freshly squeezed1/2 lemon
2 tbspmilk, partly skimmed, 2%30 mL
3green onions/scallions, finely chopped45 g
1/4 tspcayenne pepper, or to taste1 g
200 gsalmon, canned, drained and crumbled
1 pinchsalt [optional]0.1 g
ground pepper to taste
1 tbspwhite flour (all purpose)8 g
1egg whites, beaten
2 tbspbread crumbs16 g

Before you start

These patties can be either fried or baked. The Nutrition Facts table on this page assumes that baking will be used.

Method

  1. If using the baking method: Preheat the oven to 205°C/400°F. Lightly oil a baking dish with some of the canola oil (about one tablespoon). Alternatively, for deep-frying: Preheat a sufficient quantity of peanut oil to 175°C/350°F in an electric fryer or in a large skillet.
  2. Prepare the potatoes : Peel and cut them in half, then boil them 20 min until they are very tender. Drain well, then put them in a bowl and mash them until a smooth purée is obtained.
  3. Add the lemon juice, milk, chopped scallions, and Cayenne pepper. Drain the salmon, crumble it then add it to the bowl (including any small bones, if so desired, since they are a good source of calcium). Season with salt and pepper, then mix well.
  4. Prepare 3 shallow dishes: Put the flour in the first dish, beat the egg white in the second dish, put the bread crumbs in the third dish. Form the salmon mixture into small balls (about the size of golf balls), then flatten them slightly into patties. Roll the patties into the flour first, then into the egg white, and finally into the bread crumbs.
  5. Baking: Transfer the patties on the previously oiled dish, sprinkle with the remaining oil, then cook in the middle of the oven 12-15 min until golden-brown, turning them once. Deep-frying: Working in batches,deep-fry the patties about 5 min per side until golden-brown, then set them on paper towels to drain. Serve.

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