Appetizer
Potato and fish croquettes with coloured mayonnaises
4
people
25′
(cooking time)
35′
(total time)
Difficulty
Easy
Ingredients
Filleted Salmon | 200 g |
Boiled Potatoes | 300 g |
ORGANIC SUNFLOWER OIL | 150 ml |
(for frying)“FRIGGIMI” DEEP FRYING OIL | 2 l |
Egg Yolk | 50 g |
Whole Egg | 1 |
Beetroot Purée | 30 g |
Spinach Purée | 30 g |
Lemon juice or Vinegar | 20 g |
Weak Flour | to taste |
Breadcrumbs | to taste |
Fresh Herbs | to taste |
Salt and Pepper | to taste |
Instructions
Peel and mash the boiled potatoes, add the chopped salmon and mix thoroughly, flavouring with salt, pepper and herbs. Form this mixture into croquettes of the preferred shape and coat them by dipping first in the flour, then in a beaten egg and finally in the breadcrumbs.
Make the mayonnaise by combining all the ingredients, apart from the purées, and blending with a stab blender. Divide the mayonnaise into three parts and colour two parts of it with the purées.
Fry the croquettes in hot Zucchi organic “Friggimi” oil: remove from the oil and drain on a sheet of kitchen roll, add salt and serve with the mayonnaises to taste.
Make the mayonnaise by combining all the ingredients, apart from the purées, and blending with a stab blender. Divide the mayonnaise into three parts and colour two parts of it with the purées.
Fry the croquettes in hot Zucchi organic “Friggimi” oil: remove from the oil and drain on a sheet of kitchen roll, add salt and serve with the mayonnaises to taste.
