- Dairy free
- Nut free
- Peanut free
- Sesame free
- Soy free
- No added sugar
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.
- Serves4
- Cook time15 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 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 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
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.Step 2
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.Step 3
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.Step 4
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.
Salmon and white bean croquettes
- Serves4
- Cook time15 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 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 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
Description
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.
Method
Step 1
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.Step 2
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.Step 3
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.Step 4
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.