Ingredients
180 grams salmon fillet
pinch salt
1 egg
2 cloves garlic minced
2 spring onions, chopped finely
2 tbsp chives, chopped finely
½ cup breadcrumbs
1 tbsp SIDS BROWN SEED MUSTARD
2 tsp lemon juice
pinch pepper
2 cups mashed potato, preferably Russet
3 tbsp rice bran oil, separated
lemon wedges to garnish
2 ramekins Peruvian Green Sauce
Directions
Line a baking dish with oven paper. Preheat oven to 180°C.
Place salmon on oven paper. Add a pinch of salt and bake for about 12 minutes until flakes easily.
Meanwhile, in a large bowl, combine the egg, garlic, spring onions, chives, bread crumbs, SIDS BROWN SEED MUSTARD, lemon juice and pepper. Add the mashed potatoes and thoroughly combine together.
Once the salmon is baked, flake entire fillet. Gently fold salmon in the mashed potato mixture.
With a large disher, portion into 9 patties. Cut each portion in half to obtain 18 croquettes. Refrigerate for at least 15 minutes.
In a large nonstick skillet and working in batches of thirds, heat one tablespoon of oil and pan fry, shaking skillet back and front, until golden and hot in the centre, about 10 minutes.
Repeat until all the croquettes have been pan fried.
Garnish with lemon wedges and serve with a ramekin of Peruvian Green Sauce.
