Scottish salmon croquettes recipe

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 335 calories / serving
  • Freezable
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Boil the potatoes in a large pan of salted boiling water until tender; usually 15-20 minutes. Drain and allow to cool for two minutes before mashing. Add the shredded salmon, 2 beaten eggs, diced pepper and diced aubergine. Mix well and season to taste.

Heat the vegetable oil to 180°C in a large, heavy-based saucepan.

Shape the salmon and potato mixture into croquette shapes between your hands. Dust in the plain flour, shaking off any excess. Deep-fry in batches until golden brown and crispy on the outside.

Drain on kitchen paper and serve immediately in bowls.

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  • Ingredients

  • 1l vegetable oil, for deep-frying
  • 100g smoked salmon, shredded
  • 1 red pepper, de-seeded and finely diced
  • ½ aubergine, de-seeded and finely diced
  • 600g Maris Piper potatoes, peeled and cut into chunks
  • 50g plain flour
  • 2 medium eggs, beaten
  • salt
  • pepper
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  • Energy 1412kj 335kcal 17%
  • Fat 15g 21%
  • Saturates 2g 10%
  • Sugars 4g 4%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 39g Protein 14.4g Fibre 5g

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