James Martin's salmon croquettes recipe

1. 1

   Place the potatoes in salted water and bring to the boil and simmer until tender.

2. 2

   Drain and mash, season and cool.

3. 3

   Once cold, add the chopped dill and John West Salmon.

4. 4

   Mix well and season with salt and pepper to taste.

5. 5

   Divide the mixture into 25g or 1oz pieces and roll into cylinder shapes on a lightly floured surface, you should end up with 20 in total.

6. 6

   On a tray put the flour next to it, put the beaten eggs and next to that the breadcrumbs.

7. 7

   Coat them first in the flour, then egg, then in the bread crumbs and repeat to give them a double coating.

8. 8

   Place in the fridge for 1 hour to firm up before cooking.

9. 9

   Preheat the oil to 190c/375f and deep fry the croquettes until golden brown - it should take 1 to 2 minutes, drain on kitchen paper.

10. 10

    Serve hot with a little pot of sweet chilli jam for dipping on the side with some watercress.

* Per serving · 4 servings · Values may vary.

No additional tips available.