- Ingredients
- 200g MAGGI Mashed Potato Flakes
- 850ml cold water
- 300g salmon, cooked and flaked
- 100g Reduced fat cheddar cheese, grated
- 2 eggs, beaten
- 100g MAGGI Lemon & Herb Crunchy Bake
- 10 hot dog rolls
- Rocket, for garnish
Ingredients
Method
Method
Combine the mashed potato flakes and the cold water in a large bowl. Whisk for 30 seconds then set aside for 3 minutes to thicken.
Reconstitute the mash by whisking again then gently fold in the flaked salmon and cheese.
Place the mash mix into a piping bag with a 1.5” opening. Pipe long sausages of mash onto a lined baking tray and place into the fridge to firm.
Once firm, cut the mash into croquettes (fish dogs) approximately 3” in length.
Dip each fish dog into the beaten egg mix then roll in the Crunchy Bake, ensuring it is well coated.
Return the fish dogs to the baking sheet and bake for 10 minutes in an oven pre-heated to 190˚C.
Remove from the oven, place into a roll alongside some fresh rocket and serve.
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