Potato and salmon croquettes
These croquettes are perfect for a tempting main course, and they’re also suitable for children. You can flavour them with any fresh herbs you have available, chives or coriander.
3 medium-sized potatoes
1 small leek
2 shallots
1 jar of San Lorenzo wild salmon
5 sprigs of parsley
3 sprigs of mint
2 spoonfuls of breadcrumbs
2 eggs
Salt and pepper
For the coating
2 eggs
Breadcrumbs
Olive oil (for frying)
Peel the potatoes, roughly chop and boil in slightly salted water for 40 minutes.
Meanwhile, finely chop the leek and shallots. Separately, chop the mint and parsley.
Drain the potatoes and mash while still warm, add the chopped shallots and leeks, and half the herbs, the salmon (drained and roughly mashed with a fork) and season with salt and pepper. Finally, mix in the two eggs, adding them one at a time. Leave to cool.
Form the mixture into little balls, then flatten. Dip them first into the beaten egg and then into the breadcrumbs flavoured with the remaining herbs. Fry the croquettes in hot oil and serve with salad.
