Easy Salmon Croquettes

Easy salmon croquettes - flaked salmon mixed with potato and onion, deep fried to a crisp, golden finish, meltingly soft inside

Ingredients -makes 18 croquettes

• 215g /7oz canned red salmon
• 1 medium egg
• 25g/1oz plain flour
• 1 small onion, finely chopped
• 150ml/¼ pint warm water
• 5 tabsp instant mashed potato
• 1 teasp baking powder (optional)
• salt and pepper
• 1 tabsp chopped dill
• Oil for deep frying

Method

Drain and reserve the juice of the canned red salmon, remove any bones and black skin. Flake into a bowl.
In another bowl mix the egg and flour together, add the chopped onion, salt and pepper, baking powder and water, then work in the instant mash using a fork. Let stand for 5 minutes and then add the canned salmon with the reserved juice and chopped dill.
Using your hands shape the mixture into 18 croquettes (you can always make a bigger or smaller croquette), the best way to stop the mix sticking all over your fingers is to wet your hands first (or dust them lightly with flour). Place on a plate lined with plastic wrap and pop in the fridge to firm up for about 30 minutes.
When ready to cook either heat some oil in a frying pan (I find the best way to fry is in a wok because you use less oil and it’s less dangerous than a normal frying pan) or deep fat fryer to the required temperature - ie, when a cube of bread used as a test, it should go brown and golden within 1 minute. Fry until golden brown all over, drain on kitchen paper and serve with a mixed salad or peas.