Croquettes that are golden and crispy on the outside, and meltingly soft on the inside, combining the sweetness of sweet potato with the delicacy of salmon. A balanced recipe, perfect for children aged 4 to 12.
Ingredients
- 400 g fresh salmon (fillet, boneless)
- 500 g sweet potato
- 100 g breadcrumbs
- 1 piece red onion
- 4 tbsp olive oil
- 1 tsp sweet paprika
- 2 tbsp balsamic vinegar
- 4 tbsp mayonnaise
- 500 ml vegetable broth (cube or liquid)
- 1 piece egg
- to taste fine salt
Method
- Peel the sweet potato and cut into 2 cm cubes. Cook them in boiling vegetable broth for about 12-15 minutes until very tender. Drain and mash roughly with a fork. Let cool slightly.
- Meanwhile, poach the salmon fillet: in a small saucepan of gently simmering salted water, add the salmon and cook for 8-10 minutes (depending on thickness). Drain, remove the skin, and flake the flesh, checking for any bones.
- Peel and finely mince the red onion. In a skillet, heat 1 tablespoon of olive oil and sauté the onion over medium heat until translucent (about 5 minutes). Let cool.
- In a large bowl, combine the mashed sweet potato, flaked salmon, sautéed onion, sweet paprika, a pinch of salt, and the egg. Mix thoroughly. The mixture should be malleable but not too wet; if necessary, add a spoonful of breadcrumbs to adjust.
- Shape into uniform croquettes (about 6 cm long, 3 cm wide) with slightly damp hands. Roll each croquette in the remaining breadcrumbs, pressing lightly to adhere.
- In a large nonstick skillet, heat the remaining olive oil over medium heat. Add the croquettes and cook for 4-5 minutes per side, until golden brown and crispy. Transfer to paper towels.
- While cooking, prepare the sauce: mix the mayonnaise with the balsamic vinegar. Serve the croquettes warm with this sauce or plain.
Nutrition
Per serving
- Energy
- 507 kcal
- Protein
- 10.79 g
- Carbohydrate
- 44.15 g
- Fat
- 31.37 g
- Fibre
- 4.99 g
- Calcium
- 56.11 mg
- Iron
- 1.48 mg
- Magnesium
- 32.05 mg