Instructions

1. Boil the potatoes until very tender (about 15 minutes), drain, and leave to sit in the sieve over the pan for a few minutes so the water evaporates. Throw away any water in the pan.
2. Return the cooked potato to the pan with the butter and mash until smooth. Stir in the grated cheese, and tabasco ( if using it) and mash again.
3. Season generously, stir in the peas and salmon until well distributed in the cheesy potato.
4. Set up 3 plates, one with seasoned flour, one with egg and one with a mix of the panko crumbs and grated Parmesan (You can used any other crumbs your prefer but panko make a very light crisp crust).
5. Shape the salmon and potato mixture into cylinders (croquettes) about 7-8cm long and 4cm wide.
6. First roll the croquettes in flour, then beaten egg, then the panko crumb/Parmesan mixture. Transfer to a plate.
7. Repeat with the remaining mixture.
8. In a large deep frying pan or sauté pan on a medium heat, add the oil to shallow fry, (about 2cm deep).
9. Heat the oil until it sizzles when tested with a few panko crumbs.
10. Fry the croquettes in batches turning until golden brown all over and crisp. Drain on absorbent kitchen paper.
11. Serve the croquettes hot with salad and tomato relish.

• Servings : 4
• Ready in : 40 Minutes
• Course : Comfort Food, Dinner, Finger Food
• Recipe Type : Canapés
• Ingredient : Salmon