James Martin's salmon croquettes recipe

• 180 g (6.3oz) Tinned red Salmon, drained
• 750 g (26.5oz) Peeled Charlotte potatoes
• 1 tbsp Chopped dill
• 2 Medium eggs
• 100 g (3.5oz) Fresh white breadcrumbs
• 100 g (3.5oz) Plain flour for dusting
• 500 ml (17.6fl oz) Oil for deep frying
• 1 Jar sweet chilli jam
• 80 g (2.8oz) Watercress

1. Place the potatoes in salted water and bring to the boil and simmer until tender.
2. Drain and mash, season and cool.
3. Once cold, add the chopped dill and John West Salmon.
4. Mix well and season with salt and pepper to taste.
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. On a tray put the flour next to it, put the beaten eggs and next to that the breadcrumbs.
7. Coat them first in the flour, then egg, then in the bread crumbs and repeat to give them a double coating.
8. Place in the fridge for 1 hour to firm up before cooking.
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. Serve hot with a little pot of sweet chilli jam for dipping on the side with some watercress.

red salmon, potatoes, dill, eggs, fresh white breadcrumbs, flour, sweet chilli

Taken from www.lovefood.com/guide/recipes/11587/james-martins-salmon-croquettes (may not work)