3 large potatoes, about 1 kg, peeled and cut
1 small onion, finely chopped
2x215 gr canned pink salmon, strained and cut
1 tbs cut fresh parsley
2 tsp grated lemon peel
cup lemon juice
1 tbs vinegar
1 egg, slightly beaten
freshly grated pepper
60 g camembert cheese, cut in cubes
cup all purpose flour
extra grated pepper
2 eggs, slightly beaten, extra
1 ½ cup grated rusk
oil, for deep frying"
Boil the potatoes in a large saucepan, strain and mash them. Place them in a large bowl.
Add onion, salmon, parsley, grated lemon peel and lemon juice, vinegar, egg and pepper to taste. Mix them.
Separate the mixture into 16 equal parts. Mould each part into a sausage shape of 7 cm length approximately, placing a piece of camembert at the center of each. Take care that the cheese is well wrapped.
Mix the flour and the pepper on a baking paper.
Place the croquettes in the flour and flour them.
Dip them into the beaten egg and then into the grated rusk. Keep them covered in the refrigerator for 3 hours.
Heat the oil in a deep frying pan.
Put a few croquettes at a time in the oil and fry them at medium-high heat for 5 minutes or until they brown.
Take them out of the frying pan carefully, strain them on absorbent paper and keep them warm.
Repeat with the rest of the croquettes.