Salmon And Prawn Croquettes With Lemony Jalapeno Mayonnaise

1. 1

   Heat the butter and 1 tablespoon oil in a medium sized non-stick frying pan over medium high heat; stir to incorporate. Add the bell pepper, onion and celery to the hot oil and butter and saute until the vegetables begin to soften; add the crushed garlic and saute for one minute longer. Transfer vegetables with a slotted spoon to a large sized mixing bowl. In the same non-stick frying pan with the moisture from the vegetables, saute the diced prawns for a couple of minutes or until they just start to turn opaque. Transfer to the mixing bowl with the vegetables.

2. 2

   To the mixing bowl add the salmon, spring onion, breadcrumbs, dill, sage, thyme, salt, black pepper, lemon zest and beaten egg. Let mixture sit for 5 minutes. Divide the mixture into 12 equal portions. Roll each portion into a ball then flatten to a patty shape and coat both sides with flour; set aside.

3. 3

   Pour the remaining 1/2 cup oil into a medium to large size frying pan that has been set over a medium high heat. Once the oil is sizzling hot, add the patties and fry on each side until they are a dark golden brown, approximately 5-7 minutes per side. Remove from the pan and drain on paper towels. Serve immediately with a dollop of Lemony Jalapeno and Coriander Mayonnaise (recipe follows).

4. 4

   Combine all ingredients in a medium size bowl. Cover and refrigerate until ready to use.

* Per serving · 4 servings · Values may vary.