Ingredients

1 cup (75g) fresh bread crumbs
1 tablespoon butter
1/2 cup (125ml) plus 1 tablespoon oil, divided
1 celery stalk (75g), finely diced
1 teaspoon dried dill
1/4 teaspoon dried thyme
1 large egg, beaten
1 tablespoon finely chopped fresh coriander
1 large clove garlic, crushed
1/4 teaspoon coarsely ground black pepper
1 tablespoon small jalapeno pepper or other chili pepper, finely chopped (for a mild flavor,
1 tablespoon – ½ freshly squeezed lemon juice
small Zest of 1 lemon
2To the mixing bowl add the salmon, spring onion, breadcrumbs, dill, sage, thyme, salt, black pepper, lemon zest and beaten egg. Let mixture sit for 5 minutes. Divide the mixture into 12 equal servings. Roll each serving into a ball then flatten to a patt
1 cup (250ml) good quality mayonnaise
1 cup (100g) plain flour
1/2 pound (250g) prawns, chopped into bite size pieces (An additional 1 – 14.75 ounce tin of s
1 teaspoon rubbed sage
1 ounce – 14.75 (418g) tin pink or red salmon, that has been picked through or 1 pound (500g) poached or 1 spring onion, thinly sliced across1 cup (75g) fresh bread crumbs1 teaspoon dried dill1 teaspoon rubbed sage1/4 teaspoon dried thyme1 teaspoon salt1/
1 teaspoon salt
1 spring onion, thinly sliced across

Instructions

Heat the butter and 1 tablespoon oil in a medium sized non-stick frying pan over medium high heat; stir to incorporate.
Add the bell pepper, onion and celery to the hot oil and butter and saut until the vegetables begin to soften; add the crushed garlic and saut for one minute longer.
Transfer vegetables with a slotted spoon to a large sized mixing bowl. In the same non-stick frying pan with the moisture from the vegetables, saut the diced prawns for a couple of minutes or until they just start to turn opaque.
Transfer to the mixing bowl with the vegetables.To the mixing bowl add the salmon, spring onion, breadcrumbs, dill, sage, thyme, salt, black pepper, lemon zest and beaten egg.
Let mixture sit for 5 minutes. Divide the mixture into 12 equal portions.
Roll each portion into a ball then flatten to a patty shape and coat both sides with flour; set aside.
Pour the remaining 1/2 cup oil into a medium to large size frying pan that has been set over a medium high heat. Once the oil is sizzling hot, add the patties and fry on each side until they are a dark golden brown, approximately 5-7 minutes per side.
Remove from the pan and drain on paper towels.

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Salmon and Prawn Croquettes With Lemony Jalapeno Mayonnaise

📖 foodista.com

pescatarian

Salmon and Prawn Croquettes With Lemony Jalapeno Mayonnaise

Name: Salmon and Prawn Croquettes With Lemony Jalapeno Mayonnaise
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup (75g) fresh bread crumbs; 1 tablespoon butter; 1/2 cup (125ml) plus 1 tablespoon oil, divided; 1 celery stalk (75g), finely diced; 1 teaspoon dried dill; 1/4 teaspoon dried thyme; 1 large egg, beaten; 1 tablespoon finely chopped fresh coriander; 1 large clove garlic, crushed; 1/4 teaspoon coarsely ground black pepper; 1 tablespoon small jalapeno pepper or other chili pepper, finely chopped (for a mild flavor,; 1 tablespoon – ½ freshly squeezed lemon juice; small Zest of 1 lemon; 2To the mixing bowl add the salmon, spring onion, breadcrumbs, dill, sage, thyme, salt, black pepper, lemon zest and beaten egg. Let mixture sit for 5 minutes. Divide the mixture into 12 equal servings. Roll each serving into a ball then flatten to a patt; 1 cup (250ml) good quality mayonnaise; 1 cup (100g) plain flour; 1/2 pound (250g) prawns, chopped into bite size pieces (An additional 1 – 14.75 ounce tin of s; 1 teaspoon rubbed sage; 1 ounce – 14.75 (418g) tin pink or red salmon, that has been picked through or 1 pound (500g) poached or 1 spring onion, thinly sliced across1 cup (75g) fresh bread crumbs1 teaspoon dried dill1 teaspoon rubbed sage1/4 teaspoon dried thyme1 teaspoon salt1/; 1 teaspoon salt; 1 spring onion, thinly sliced across

If you have approximately 45 minutes to spend in the kitchen, Salmon and Prawn Croquettes With Lemony Jalapeno Mayonnaise might be a spectacular pescatarian recipe to try. This main course has 1119 calories, 83g of protein, and 75g of fat per serving. This recipe serves 6 and costs $9.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

1119 kcal

Calories

83 g

Protein

75 g

Fat

24 g

Carbs

Ingredients

For 6 servings

Instructions

1
Heat the butter and 1 tablespoon oil in a medium sized non-stick frying pan over medium high heat; stir to incorporate.
2
Add the bell pepper, onion and celery to the hot oil and butter and saut until the vegetables begin to soften; add the crushed garlic and saut for one minute longer.
3
Transfer vegetables with a slotted spoon to a large sized mixing bowl. In the same non-stick frying pan with the moisture from the vegetables, saut the diced prawns for a couple of minutes or until they just start to turn opaque.
4
Transfer to the mixing bowl with the vegetables.To the mixing bowl add the salmon, spring onion, breadcrumbs, dill, sage, thyme, salt, black pepper, lemon zest and beaten egg.
5
Let mixture sit for 5 minutes. Divide the mixture into 12 equal portions.
6
Roll each portion into a ball then flatten to a patty shape and coat both sides with flour; set aside.
7
Pour the remaining 1/2 cup oil into a medium to large size frying pan that has been set over a medium high heat. Once the oil is sizzling hot, add the patties and fry on each side until they are a dark golden brown, approximately 5-7 minutes per side.
8
Remove from the pan and drain on paper towels.