90g (3 oz) butter
¾ cup plain flour
1½ cups milk
2 x 210g cans red salmon, drained, juice reserved
¼ cup finely chopped fresh parsley
2 spring onions, finely chopped
2 teaspoons lemon juice
plain flour for dusting
2 eggs, lightly beaten
dry bread crumbs
lime wedges, to serve mango chutney, to serve
Prep time: 40 minutes + refrigeration time
Total cooking time:10 minutes
Makes 15
Melt butter in medium pan; add flour. Stir over medium heat 1 minute; blend in combined milk and reserved salmon juice. Stir over medium heat until mixture boils and thickens. Reduce heat; simmer 3 minutes. Mixture will be thick.
Remove skin and bones from salmon and flake with a fork. Add salmon, parsley, spring onions, lemon juice, salt and pepper to flour mixture; stir to combine. Spread mixture onto a shallow tray, cover and refrigerate until firm.
Place flour onto a flat dish, eggs in a shallow dish and breadcrumbs onto a flat dish. Drop heaped tablespoons of mixture onto flour, mould into croquette shapes. Dip in egg; coat with the breadcrumbs. Refrigerate again for at least 1 hour.
Heat oil in a deep heavy-based pan to moderately hot. Lower a few croquettes into hot oil using tongs or a slotted spoon. Cook 3-4 minutes or until golden brown. Drain on paper towels; keep warm while cooking remainder. Serve with lime wedges and mango chutney.
