Salmon and corn croquettes

Salmon and corn croquettes

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  • 2:35 Prep
  • 0:10 Cook
  • Makes 16
  • Advanced

Featured in
Starters recipes, Lunch recipes


  • 415g can pink salmon, drained, skin and bones removed, flaked
  • 310g can corn kernels, drained
  • 1 lemon, rind finely grated
  • 2 tablespoons finely chopped chives
  • 1 quantity panada (see related recipe)
  • 1/2 cup plain flour
  • 1/2 cup dried breadcrumbs
  • 1/4 cup polenta (cornmeal)
  • 2 eggs, lightly beaten
  • vegetable oil, for deep-frying
  • lemon wedges, to serve


  • Step 1
    Combine salmon, corn, lemon rind, chives and warm panada in a bowl. Season with salt and pepper. Mix well. Cover and refrigerate for 2 hours or until chilled.
  • Step 2
    Lightly coat hands in flour. Using 1/4 cup of mixture at a time, shape mixture into egg shapes.
  • Step 3
    Combine breadcrumbs and polenta in a shallow dish. Coat croquettes, 1 at a time, in flour. Dip in egg, then roll in breadcrumb mixture, pressing on firmly to coat. Place on a tray. Cover and refrigerate for 15 minutes or until firm. Preheat oven to 160°C.
  • Step 4
    Pour oil into a large, heavy-based saucepan or wok until one-third full. Heat over medium heat until hot. Cook croquettes, 4 at a time, for 2 minutes or until golden. Transfer to a wire rack over a baking tray. Keep warm in oven while cooking remaining croquettes. Sprinkle with sea salt. Serve with lemon wedges.

  • Author: Kathy Knudsen
  • Image credit: John Paul Urizar
  • Publication: Super Food Ideas



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