Adam Liaw's spring fritters feature wine-poached salmon fillets.
1 large sweet potato, peeled and cut into chunks
¼ cup white wine
2 x 200g salmon fillets, skin removed and pinboned
4 spring onions, sliced
2 tbsp plain flour
2 eggs, beaten
¼ tsp ground nutmeg
¼ tsp ground cumin
salt and black pepper, to season
1 cup panko breadcrumbs
around 3 cups of vegetable oil, for shallow frying
4 cups rocket leaves, to serve
1 small red onion, peeled and thinly sliced into rings, to serve
2 tbsp olive oil, to serve
lemon wedges, to serve
1. Place the sweet potato in a medium saucepan and cover with cold water. Bring to a boil and boil for 10 minutes until tender, then mash well and set aside to cool.
2. Bring the white wine to a simmer in a small saucepan with a quarter of a cup of water and add the salmon fillets. Cover and simmer for six minutes. Remove the salmon from any remaining liquid and allow to cool, then break apart into small chunks. Combine the salmon with the mashed sweet potato, spring onions, flour, one egg, nutmeg and cumin and season well. Stir to combine and form eight-centimetre-diameter puck shapes about four-centimetres thick (this should make about four croquettes). Whisk the second egg, dip in the croquettes and coat in the panko breadcrumbs. Chill in the fridge for 20 minutes to firm.
3. Heat two centimetres of oil in a wide frying pan to 165C. Shallow fry the croquettes for around six minutes, turning once, until golden brown. Season with a little extra salt and black pepper and drain well.
4. Toss the rocket and red onion in the olive oil. Serve the croquettes with the rocket and onion, with lemon wedges.