Salmon and Prawn Croquettes With Lemony Jalapeno Mayonnaise

Salmon and Prawn Croquettes With Lemony Jalapeno Mayonnaise

Salmon and Prawn Croquettes With Lemony Jalapeno Mayonnaise

45 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   29 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
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.

Serve immediately with a dollop of Lemony Jalapeno and Coriander Mayonnaise (recipe follows).For the Lemony Jalapeno and Coriander Mayonnaise

Combine all ingredients in a medium size bowl. Cover and refrigerate until ready to use.

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