Smoked salmon, pea and dill croquettes

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Smoked salmon, pea and dill croquettes
  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Use leftover risotto to make these Smoked salmon croquettes for a great family recipe.

Featured in
Nutrition information, Smoked salmon recipes

Ingredients

  • 1/2 quantity Cheesy pea and herb risotto (see related recipe in notes)
  • 100g smoked salmon, chopped
  • 1 tablespoon chopped fresh dill
  • 2 eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for shallow frying

Avocado salad

  • 1 small red onion, sliced
  • 80g mixed baby salad leaves
  • 1 avocado, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil

Method

  • Step 1
    Combine cold risotto, salmon, dill and half the egg in a large bowl.
  • Step 2
    Place remaining egg and breadcrumbs in separate shallow dishes. Using 1/4 cup mixture at a time, shape mixture into small sausage shapes. Dip croquettes, 1 at a time, in egg, then roll in breadcrumbs to coat. Place on a baking tray lined with baking paper. Refrigerate for 30 minutes.
  • Step 3
    Meanwhile, make Avocado salad: Combine onion, salad leaves, avocado, lemon juice and oil in a bowl. Season with salt and pepper. Toss gently to combine.
  • Step 4
    Add enough oil to a deep frying pan to come 1cm up side of pan. Heat over medium heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Serve croquettes with salad.

Nutrition

  • 3962 kj

    Energy

  • 40.6g

    Fat Total

  • 11.1g

    Saturated Fat

  • 5.1g

    Fibre

  • 31.5g

    Protein

  • 129mg

    Cholesterol

  • 2152mg

    Sodium

  • 108.5g

    Carbs (total)

All nutrition values are per serve

Notes

Cheesy pea and herb risotto: http://www.taste.com.au/recipes/cheesy-pea-herb-risotto/95af621e-15bb-4db9-a9a5-1f9dd9ddbd8e

  • Author: Emma Braz
  • Image credit: Jeremy Simons & Andrew Young
  • Publication: Super Food Ideas

Source: taste.com.au

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