°400 g of salmon (loaf or fillet)
°1 red pepper
°1 clove of garlic
°1 tablespoon of flour (or more)
°1 glass of water (about 20 cl)
°1 teaspoon baking soda
°5 cl of olive oil
°Oil (for frying)
Melt the chopped onion in a pan (or wok) with olive oil.
Add the diced bell pepper. Leave to cook for 10 minutes; add the diced zucchini. Add the thyme, bay leaf, minced garlic. Season (salt, pepper and chilli to taste). Leave to cook for another 10 minutes.
Remove the skin from the salmon and add the diced as well. Adjust the seasoning. Let cook for 2 to 3 more minutes. At the end of cooking add the spoon of flour (possibly more if there is any juice left) in the preparation.
Mix flour and baking soda in a mixing bowl. Pour in the water to get your quick fry batter.
Step 4 – Niçoise salmon croquettes Form small croquettes using a tablespoon.
Dip them in the batter then immerse them for about 2 minutes in a bath of boiling oil to brown them.
Drain them on absorbent paper. Serve immediately with a small salad