Salmon Croquettes

These Gluten-free golden crust croquettes are sure to become a family favorite. Serve them fresh with a wedge of lemon or your favorite dipping sauce for a perfect, satisfying meal.

Gluten Free

Makes 10

Ingredients

60g Anything But Ordinary Plain Flour

60g butter

250mls / 1 cup milk

2 spring onions

½ teaspoon french mustard

½ teaspoon ground nutmeg

½ teaspoon sea salt

¼ teaspoon white pepper

1 tablespoon capers, chopped

2 tablespoons parsley, chopped

210g can red salmon, drained and flaked (see note)

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1 tablespoon Anything But Ordinary Plain Flour

2 eggs

150g GF dry breadcrumbs

Oil for frying

Have ready a 25cm x 15cm tray. No need to line or grease it.

Method

Prepare the capers, parsley and salmon first, making sure any excess moisture on these ingredients has been soaked up with a paper towel, otherwise the finished mix will be too soft. Finely slice the spring onions and then chop as well.

Heat a small saucepan and dry fry the spring onions over medium heat for two minutes. Add the butter and cook for another two minutes. Take off the heat and sieve the flour in and stir well. Heat for a couple of minutes while stirring. Gradually blend in the milk stirring briskly so there are no lumps. It is best to do this off the heat. Stir over medium low heat a few minutes and cook until it is very thick. Remove from the heat.

In a little dish mix the nutmeg, salt and pepper well then stir really well into the thickened sauce with the french mustard. Add the capers, parsley and salmon and stir well to combine. Tip into tray and level with a spatula. Put in the fridge uncovered for an hour, then cover and keep in fridge at least a few hours until firm and ready to form into croquettes.

To form croquettes, have three shallow bowls lined up with flour, beaten eggs and breadcrumbs. Have a flat tray ready to put the croquettes on. Cut the cold mix in half lengthwise and then in 5cm pieces on the long side giving 10 portions in total. Using disposable gloves or floured hands, remove one portion at a time with a spatula and fold it in half in the palm of your hand to create a roll. It can be sticky but doing this quickly prevents the mix warming in your hands.

Place it in the flour and roll till well coated. Place on the flat tray and do the same with the rest of the mix until all ten arefloured. Place each floured portion into the beaten eggs and using two forks, gently turn it over and make sure it is completely covered in egg before lifting out (with the forks) and placing it in the breadcrumbs. Use a teaspoon or your fingers to scatter breadcrumbs all over and place on tray. Do the same with each portion then repeat the egg and breadcrumbs for a second coat. This creates a strong outer case for containing the hot mix inside when frying. Put in the fridge for at least 30 minutes before cooking.

If using a deep fryer, heat the oil to 180degrees Celsius. If shallow frying, make sure the oil is moderately hot. For both methods it is best if you test one first. Any uncooked croquettes are best kept in the fridge while cooking the others to keep them as cold as possible. This prevents them from bursting while cooking. Lower the croquette into the oil using a slotted spoon. Deep fry for 6-7 minutes till golden or shallow fry for 30 seconds to 1 minute, then roll onto the side to cook for the same time, roll again and cook then roll for the last side to cook. If the oil is too hot the crumb mix can burn so having the right temperature is the key to creating a lovely golden crust with a hot mix inside that stays within the crust while cooking. Remove when cooked to a paper towel lined plate. Serve immediately.

Note: Use red salmon as pink salmon does not have the depth of flavour needed.