Salmon Croquettes With Chili Honey
Fresh salmon, ginger, five-spice and zest with egg white, pureed, rolled in rice crumbs and lightly fried.
Servings 2 servings
Equipment
- Food processor or blender
- Cast iron pan
Ingredients
- 2 cups Raw Salmon fillets about 2
- 1 Egg white
- 1 tbsp Fresh ginger grated
- 1/2 tsp Lime zest
- 1 tbsp Lime juice
- 1 Garlic clove crushed
- 1/2 tsp Sea salt to taste
- 1 tsp Five-spice
- 1 Chili pepper small
- 2 tbsp Honey
- 1/2 cup Rice crumbs
- 1 tsp Seafood seasoning
- 1/8 cup Cooking oil
Instructions
- Remove the skin from the salmon and rough chop the salmon.
- In a food processor place the salmon, egg white, ginger, lime juice and zest, garlic, salt and five-spice. Puree until it forms a paste.
- Add the seafood seasoning to the rice crumbs and whisk, set aside.
- Roll the salmon paste into small balls, 16 small or 8 large. Roll each ball in the seasoned rice crumbs. Set aside until ready to fry.
- Finely chop the chili pepper and put in the honey to add the heat of the chili to the honey. Set aside.
- Preheat the oven to 325
- When ready to fry the croquettes, heat the oil in a cast iron pan, or oven friendly frying pan over medium high temperature.
- Fry the balls, turning, until crisp on the outside, taking care not to over brown the delicate rice crumbs.
- Pop the pan into the oven to allow the internal temperature to complete cooking, about 10 minutes.
- Serve with a drizzle of chili honey across the tops or serve alongside as a dipping sauce.