Part two of our Hamburg trip coming up on the next post, but first, a new recipe for all of you out there sat with an Actifry and wanting some inspiration. Just to be clear, this is a sponsored post (in that we get paid oodles of delicious money to post a recipe) but as usual, it doesn’t change our recommendations or suggestions. Regular readers will know we’ve been recommending the Actifry for years now, so it’s not as though we’re just doing it for the money. We work hard for the money. So hard for the money.
Quick detour first (because it’s us!) – we’re just back from the most fabulous wedding of a very close friend and some brass he picked up in Wolverhampton. I’m joking, her name is Sarah, she’s gorgeous, and her Band of Gold years have long since passed her by. She works hard for the money, so hard for the money. You may recollect we don’t have good form with weddings – we fell asleep for the entirety of our last-but-one, and the last wedding ended up with us being interrupted in flagrante by a burst of Gina G. The last thing you need when you’re at Billy Mill roundabout is her caterwauling away about wanting a little bit more. Don’t we all love.
It was a fantastic time though. I usually prefer to solemnity and cheer of a good funeral (plus black is terribly slimming on the husky gentleman) but this wedding won me over: anything with a six course meal and a room full of rugby players will tend to do that to me. I kept being mistaken for the groom: not an insult by any stretch given that he’s six foot of muscle, beard, twinkling eyes and has buttocks like the Mitchell Brothers hugging in a storm. That came to a head when I woke up next to his wife and she was pre-emptively piddling on a pregnancy test. Unless that baby comes out high-kicking its legs and wearing a sash, it isn’t mine.
Finally, does anyone know whether it is actually true that if you stand up and say something – even as a joke – during the service, they have to stop and wait for thirty days? I was itching to stand up and explain that the groom and I had been having a long, passionate affair punctuated by moments of brutal tenderness, but I didn’t want to upset the bride / my husband / my readership.
Anyway, enough of that. Let’s get to the sponsored bit. Actifry have asked us to take part in their second spin class, where you spin the wheel, choose a recipe from their (genuinely very good) app and make it for our adoring public. We were happy to oblige, and thankfully, the wheel finally landed on a recipe that was easy to adapt for our slimming audience. These wee salmon and dill croquettes are a doddle to make in the Actifry, but even if you don’t want one, whack them in the oven instead. We won’t tell. We served these with some leftover yoghurt mixed with tartare sauce and a load of capers because we’re fancy (and want the space in the cupboard back). Let’s get to it!
I’ll say this though. We’ve been using our Actifry for years, mainly for chips because: obesity, but it’s genuinely our favourite kitchen gadget we own. It does exactly what it is supposed to do, with minimal fuss. It doesn’t leave your kitchen stinking of fat and it’s easy to keep clean, given all but the base can go in the dishwasher. It’s like the antithesis of Paul. There’s plenty of cheaper alternatives out there but – and mind this is rare because we’re usually all about not needing to spend money to eat well – this is worth spending your money on, even if you get a smaller or older model. Buy cheap, buy twice, and plus I’ve seen the clip of some of the models you can get in B&M and it looks like someone’s parked a coke-ravaged R2D2 on your worktop. Nobody wants that, now do they?
Actifry salmon and dill croquettes
Yield 16 croquettes
One of the easiest, tastiest recipes we've done with our Actifry in a long, long time! Simply measure out your ingredients, mix, shape, bread and cook! Easy! We're putting this at 2 syns for four fat croquettes but actually, it's probably a lot less than that as you won't use all of the breadcrumbs when you're coating your croquettes.
The original recipe called for making the croquettes entirely with breadcrumbs but to bring them in line with Slimming World, we added leftover mashed potato. Enjoy!
Mix up the amount of ingredients - as long as you end up with a thick, claggy dough, you're fine!
- 320g chopped salmon
- 120g leftover mash
- 60g fat-free yoghurt
- one egg
- 50g panko (9 syns)
- two tablespoons of dill
- one lemon
- if your Actifry has a setting, preheat it
- throw everything bar the panko into a mixing bowl and mix mix mix until you get a good thick dough
- spray the Actifry with a little oil
- shape the croquettes in your hand and then roll in salt-and-pepper-mixed panko
- take the paddle out of the Actifry and place the croquettes in
- cook for about fifteen minutes until they firm up, and then pop the paddle in
- cook for another ten minutes or so until browned and crunchy
- serve with whatever you want - we mixed tartare sauce with yoghurt and capers
Looking for something more to do with your Actifry? Sure!
- southern fried chicken
- actifry lamb tagine
- greek potato hash
- all day breakfast poutine
- meatball masala
- chicken caesar wrap
- big mac tater tots
- sausage and potato salad
- garlic prawns on roast potato with pesto and rocket
- smoky sweet potato and bacon hash
- blackened chicken caesar salad
- chilli and cheesy fries pizza
- cheesy bacon burger fries
- sausage stroganott
- sticky sausages in onion gravy
- dippy cheese sloppy joe tater tots
- perfect roast potatoes
- breakfast burritos
- full english breakfast overnight oats