SALMON AND CAMEMBERT CROQUETTES

Ingredients

3 large potatoes(1 kg)

1 small onion(chopped)

2 x 210g cans pink salmon,drained and flaked

1 tablespoon chopped fresh parsley

2 teaspoon finely grated lemon rind

1/4 cup lemon juice

1 tablespoon vinegaar

1 egg,lightly beaten

ground pepper

60 g camembert cheese,cubed

1/4 cup plain flour1

1-1/2 cups fresh white breadcrumbs

oil,for deep frying

2 eggs for coating

Method

Cook potatoes in large pan until tender,drain and mash.

Add onion,salmon,parsley,lemon rind and juice,vinegar,egg,pepper to taste.

Stir and combine.

Divide mixture into 16 evenly sized portions.

Form into a sausage shape.

Put the cheese into the centre of each one.

Combine flour and pepper in a sheet,and toss the croquettes in the seasoned flour.

Dip into beaten egg,then into the crumbs.

Store and covered into the refrigerator for 3 hours.

Heat oil and fry the croquettes until golden brown.

Drain oil and serve.

Tips

You can use one egg instead of two for coating,beating in a little milk for sufficient liquid.