Kimchi croquettes

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 6-8

By Dabiz Munoz
From Saturday Kitchen

Ingredients

For the tomato cream

  • 500g/1lb 2oz tomatoes
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

For the kimchi croquettes

  • 270g/10oz butter
  • 390g/14oz plain flour
  • 3 litres/5¼ pints full-fat milk
  • 3 shallot, finely chopped
  • 40g/1½oz kimchi paste
  • 4 free-range eggs, beaten
  • 200g/7oz wheat starch
  • 200g/7oz panko breadcrumbs
  • vegetable oil, for deep-frying
  • salt and freshly ground black pepper

To serve

  • 400g/14oz sushi-grade salmon, thinly sliced
  • 1 tsp snipped garlic chives
  • 1 tsp smoked tea powder
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