Name: Pilchard croquettes with warm winter salad
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 425.00 g pilchards in tomato sauce; 150.00 ml milk; 45.00 g butter; 50.00 g green pepper deseeded and diced; 50.00 g onion chopped; 45.00 g flour; salt and freshly ground black pepper; pinch dry mustard; 1.00 eggs yolk only; 45.00 g flour; 150.00 g flour cake, seasoned; 1.00 eggs beaten; 45.00 g breadcrumbs dried; 500.00 ml oil for frying; 2.00 celery stalks thinly sliced; 1.00 cucumber peeled, sliced; 6.00 tomatoes small, wedges; 10.00 ml fresh mint finely chopped; 6.00 spring onions thickly sliced on the diagonal; 100.00 g lettuce variety of leaves; 30.00 ml lemon juice fresh; 30.00 ml thai fish sauce; 2.00 ml sugar

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Ingredients (23)

CROQUETTES

425.00 g	pilchards in tomato sauce
150.00 ml	milk
45.00 g	butter
50.00 g	green pepper — deseeded and diced
50.00 g	onion — chopped
45.00 g	flour
	salt and freshly ground black pepper
	pinch dry mustard
1.00	eggs — yolk only
45.00 g	flour
150.00 g	flour — cake, seasoned
1.00	eggs — beaten
45.00 g	breadcrumbs — dried
500.00 ml	oil — for frying

SALAD

2.00	celery stalks — thinly sliced
1.00	cucumber — peeled, sliced
6.00	tomatoes — small, wedges
10.00 ml	fresh mint — finely chopped
6.00	spring onions — thickly sliced on the diagonal
100.00 g	lettuce — variety of leaves

DRESSING

30.00 ml	lemon juice — fresh
30.00 ml	thai fish sauce
2.00 ml	sugar

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Method:

1. CROQUETTES: Drain the pilchards, reserving the sauce. Add milk to make the sauce up to 225 ml, then set aside.
2. Mash pilchards with a fork and set aside.
3. Melt butter in a pan and sauté; the green pepper and onion. Remove from the heat and stir in flour to make a roux. Return to stove and cook for 1 minute, stirring constantly.
4. Remove from the stove and add the sauce mixture to the roux, stirring continuously until smooth. Return to heat and boil for a minute or two, stirring continuously, until the sauce thickens. Season to taste.
5. Remove from heat and gradually fold in the mashed pilchards. Stir in egg yolk and flour and allow to cool before shaping into 18 small or 10 large cylindrical croquettes. Chill in freezer for 30 minutes.
6. Coat the croquettes in seasoned flour, followed by beaten egg and breadcrumbs. Place in fridge for about 10 minutes.
7. Heat oil and deep-fry until crisp and golden brown.
8. SALAD: Arrange celery, cucumber, tomato, mint and spring onion on a bed of lettuce leaves.
9. SALAD DRESSING: In a small saucepan, combine lemon juice, Thai fish sauce and sugar. Cook over medium heat for about 1 minute.
10. Pour warm dressing over salad and serve with croquettes, or arrange croquettes in salad.