SALMON and SWEET POTATO CROQUETTES

I am a huge sweet potato fan, so much that it is my favourite vegetable, so when I found this recipe last year i was eager to try it. Making recipes with tinned salmon, or tuna for that matter, is a great way to get fish into your diet as well as saving a lot of money. I am an Aldi devotee which means to buy a tin of pink salmon means only paying a tiny $2.39 for it which, combined with the sweet potato, makes it a really affordable meal. Salmon and Sweet Potato Croquettes has become a favourite in our house and I have lost count of how many times I have made it. 

                             
                               SALMON AND SWEET POTATO CROQUETTES




1/3 cup Mayonnaise
1 teasp. finely grated Lemon Rind
1 teasp. fresh Lemon Juice
650g Sweet Potato(kumara), peeled, cut into 2cm pieces.
1 x 415g can Pink Salmon, drained
3 Shallots, ends trimmed, thinly sliced
1/3 cup Plain Flour
2 Eggs, lightly whisked
3/4 cup Dried(packaged) Breadcrumbs
1/2 cup Vegetable Oil or until
80g Mixed salad 


1. Combine mayonnaise, lemon rind and lemon juice in a small bowl. Cover,
    set aside to allow the flavours to develop.


2. Meanwhile, cook the sweet potato in a steamer over a saucepan of boiling
    water for 12 minutes or until tender. Transfer to a bowl and set aside to
    cool slightly. Coarsely mash. Season with salt and pepper.


3. Add salmon and shallots to the sweet potato and stir to combine. Place the
   flour, egg and breadcrumbs in 3 separate bowls. Roll a 1/4 cupful of the 
   sweet potato mixture into an oval shape. Repeat with remaining mixture to
   make 12 croquettes.


4. Roll 1 croquette in the flour, shaking off excess. Dip in the egg, then roll in
    breadcrumbs to coat. Place on a baking tray lined with paper towel. Repeat
    with remaining croquettes, flour, egg and breadcrumbs.


5. Heat the oil in a large frying pan over medium-high heat. Cook half the 
    croquettes, turning occasionally, for 6 minutes or until golden and heated 
    through. Transfer to the lined tray. Repeat with remaining croquettes,
    reheating the pan between batches.


6. Divide the croquettes among serving plates and serve with the salad leaves 
    and mayonnaise mixture.


COOKING HINTS FROM VON:-


* If you don't have a steamer, either cook in boiled water on the stovetop or
   in the microwave with some water added and covered in clingwrap.


* A quick way to slice shallots is by snipping with scissors. I find this method is
   so much quicker and easier than trying to use a knife.