Salmon Croquettes with Remoulade

Ingredients · per serving

• ½ medium Green bell pepper
• 1 medium Lemon
• 5 tbsp Mayonnaise
• 3 tbsp Fresh parsley
• to taste Black pepper
• 2 cloves Garlic
• 1 tbsp Cajun seasoning
• 1 tsp Cider vinegar
• 200 g Kale
• 4 tbsp Olive oil
• 2 large Egg
• to taste Hot sauce
• 80 g Panko breadcrumbs
• 4 slices Sourdough bread
• 1 tbsp Fresh chives
• 400 g Tinned salmon
• 2 tsp Dijon mustard
• to taste Salt
• 2 small Gherkins
• 1 tbsp Capers
• 1 tsp Smoked paprika
• ½ tsp Garlic powder
• ½ medium Onion

Instructions

1. Drain the tinned salmon well. Tip into a bowl. Pick out and discard any large bones (the soft pin bones can mash in — adds calcium).
2. Finely dice the onion and bell pepper. Add to the salmon with the beaten eggs, breadcrumbs, Dijon mustard, lemon juice, Cajun seasoning, smoked paprika, garlic powder, salt, pepper and chopped parsley. Fold gently — keep texture.
3. Form into 8 patties (about 1.5cm thick). Place on a plate, refrigerate 15 minutes so they firm up.
4. Make the remoulade: mix mayonnaise, Dijon mustard, finely diced gherkin, capers, lemon juice, smoked paprika, chopped chives and a dash of hot sauce.
5. Heat 3 tbsp olive oil in a wide non-stick pan over medium heat. Lay the croquettes in (don't crowd — 4 at a time).
6. Cook 4 min per side until deep gold and crispy.
7. Meanwhile, prep a quick greens side: strip the kale, tear into pieces. Heat 1 tbsp olive oil in a wide pan, add minced garlic 30 sec, then kale with a splash of water. Cover 3 min until wilted. Splash of cider vinegar.
8. Plate 2 croquettes per portion with the wilted kale. Dollop of remoulade, lemon wedge. Hot sauce on the side. Cornbread or crusty bread for the table.

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