Salmon and white bean croquettes
Crispy and full of flavour, these salmon and bean croquettes are your next dinner hit. To save time, shape and coat the croquettes up to 1 day ahead. Store them in an airtight container in the fridge and shallow-fry just before serving.
Note: + cooling time
- 2 tsp vegetable oil
- 280g Coles Tasmanian Skinless Salmon Portions
- 400g can cannellini beans, rinsed, drained
- 4 spring onions, thinly sliced
- 1 tbs chopped dill
- 1 large lemon, rind finely grated
- 1/3 cup (50g) plain flour
- 2 Coles Australian Free Range Eggs, lightly whisked
- 1 cup (75g) panko breadcrumbs
- Vegetable oil, extra, to shallow-fry
Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon for 2 mins each side or until just cooked through. Transfer to a plate to cool. Use a fork to coarsely flake.
Place the beans in a bowl. Use a fork to crush until mashed. Add the spring onion, dill, lemon rind and salmon. Season. Gently stir until well combined. Shape heaped tablespoons of salmon mixture into oval-shaped patties, pressing firmly.
Place the flour, egg and breadcrumbs in separate shallow bowls. Gently roll 1 patty in the flour to coat, shaking off excess. Dip the patty in the egg, then breadcrumbs to coat. Place on a baking tray. Repeat with the remaining patties.
Add enough oil to a clean large frying pan to come 7mm up the side of the pan. Heat over medium-high heat. Cook croquettes, in batches, turning occasionally, for 3 mins or until golden brown and heated through. Transfer to a plate lined with paper towel.