Salmon and chorizo croquettes - Safcol

Ingredients

• 1 x 200g can Safcol Salmon in Springwater , drained
• 75ml olive oil
• 120g plain flour, plus extra for dusting
• 550ml chicken stock
• 1 chorizo sausage finely diced
• 2 tablespoon flat leaf parsley chopped
• 1 pinch cayenne pepper
• ¼ teaspoon grated nutmeg
• 2 eggs, lightly beaten
• 200g Panko crumbs
• vegetable oil for deep-frying to serve
• lemon wedges, sea salt and aioli
• Heat olive oil in a saucepan over medium heat, add flour and stir until “sand coloured” (3-5 minutes).
• Add stock half a cup at a time, whisking continuously until smooth.
• Reduce heat to low and simmer, whisking occasionally, until very thick (2-3 minutes).
• Remove from heat, stir through chorizo, salmon, herbs and nutmeg. Season to taste.
• Cover closely with plastic wrap, refrigerate untill firm (2-3 hours or overnight).
• Shape heaped tablespoons of mixture into ovals, place on an oven tray lined with baking paper.
• Coat croquettes in flour then egg, and crumb, shaking off excess and ensuring they are well coated. Refrigerate until firm (30 minutes).