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Salmon chorizo sweet potato croquettes

Salmon chorizo sweet potato croquettes

Published on April 20, 2017 | In By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12
    • 12

Salmon chorizo sweet potato croquettes

Our salmon chorizo sweet potato croquettes are guilt-free comfort food! Well, these are crisp, fried, and delicious, and if you use rice bran oil, they’re reasonably low GI and yes, delicious if not slightly naughty.

salmon chorizo sweet potato croquettes

Potato lover’s heaven

Ashleigh Feltham (MNutrDiet)

Safcol salmon is not only a great source of heart-healthy fat and protein but also has its own antioxidants! Salmon is a great source of iron which is needed for oxygen to be transported around your body and plays an important role in keeping your immune system functioning optimally.

Eggs add to the complete protein source Safcol salmon offers. A complete protein means that it includes all the essential amino acids or protein building blocks that your body needs to create a protein. Eggs and tuna are good sources of the fat-soluble vitamins A, D and E. Basil and parsley are good sources of the third fat-soluble vitamin, vitamin K.

The vegetable or rice bran oil and salmon’s omega-3 fat will help the fat-soluble vitamins to be absorbed properly. Sweet potatoes are great sources of vitamin A which is needed for your eyes to function. Also, vitamin C which, like vitamin A plays a role in optimising your immune system function.

Corn flour is a good source of B vitamins which are needed for your body to make energy from the food you eat. Also, iron, potassium, and magnesium. This recipe may look naughty but in fact, it has many ‘nice’ health benefits.

If you like salmon, be sure to check out our salmon recipes page for more inspiration!

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Recipe Rating

  • (4.9 /5)
  • 10 ratings

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Ingredients

  • 1 x 200g can Safcol Salmon in Springwater, drained
  • 2 eggs, lightly beaten
  • 2 chorizo sausages, skinned and finely diced (tip: those who are allergic to gluten should check they are gluten free)
  • 600g sweet potatoes, peeled and cut in rough 5cm cubes
  • 3 tablespoons flat leaves parsley, finely chopped
  • 3 tablespoons basil leaves, finely chopped.
  • sea salt and freshly ground black pepper
  • 2 cups of corn flour (from corn not wheat)
  • vegetable or rice bran oil to fry

  • to serve
  • 4 tablespoons mayonnaise
  • 1 tablespoon sweet chilli sauce
  • ½ teaspoon Tabasco (optional)

Instructions

  1. Boil the sweet potato for about 15 minutes until really tender. Mash until smooth while still hot and allow to cool to lukewarm or cooler.
  2. In a medium frying pan on a medium heat fry the chorizo, drain thoroughly on absorbent kitchen paper, allow to cool.
  3. Ina large bowl or pan stir together the sweet potato mash, cooked diced chorizo, herbs, eggs and drained salmon until well combined. Season to taste.
  4. Season the corn flour generously with sea salt and place on a large plate. Linen a tray with baking paper.
  5. With your clean hands, roll the croquettes into rough cylinder shapes, about 8cm long and 3-4cm wide. Transfer into the corn flour, roll to coat generously in corn flour. Once they are coated with corn flour they are easier to handle so roll again to make a neater shape then transfer to the lined tray. Repeat with all the mixture, to make about 12.
  6. Make the chilli mayonnaise by just stirring together the ingredients (adding Tabasco to taste if you like a little spice). Cover and refrigerate till needed.
  7. Just before frying the crockets, roll them one last time in corn flour. This makes the croquettes really crispy.
  8. Add enough oil to fill a fill a deep frying or sauté pan about 1 cm deep. Heat to medium hot and fry the crockets in batches, turning them until they are golden and crisp. Drain on absorbent kitchen paper.
  9. Serve hot with the chilli mayonnaise and a salad

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