You may also like
Ingredients
- 90g butter
- 100g onion, finely chopped
- Salt and pepper
- 185g flour
- 625ml milk
- 40g cornflour
- 150g hot-smoked salmon, skin removed, flesh flaked
- 1/4 cup chopped dill
- 1/2 cup chopped parsley
- 90g parmesan cheese, grated
- 2 tbsp capers, chopped
- Vegetable oil for frying
- 1 cup breadcrumbs
- 2 eggs beaten with a little milk
Method
Melt butter in a heavy-based saucepan. Add onion and season with salt and pepper. Cook until soft, without allowing onion to colour, about 15 minutes. Add 85 grams flour and cook, stirring continuously, for 20 minutes.
Gradually add milk then cook for a further 10 minutes or until mixture boils. Sift in cornflour and mix well. Stir through salmon, dill, parsley, cheese and capers. Check seasoning, then allow to cool.
Preheat a fryer to 180C or heat oil in a saucepan. Roll into balls and coat in remaining flour, then egg, then breadcrumbs. Deep-fry croquettes until golden. Serve with lemon wedges.
