Richmond cafe Touchwood has been steadily turning healthy. “Throughout our three years our menu has evolved as people are progressively becoming more health conscious,” says manager Cindy Huynh. “Typically, on weekdays, you find that people don’t have much time for lunch, but they don’t want to eat fast food. So they’ll grab a salad or a sandwich on the go.”

That’s reflected in Touchwood dishes such as the Californian Superfood Salad, with tri-coloured quinoa, shredded kale, black turtle beans and spicy lime vinaigrette. And the Nourish Salad, with julienned vegetables, pomegranate, edamame beans and grilled tofu. Alongside those is cayenne-pepper prawn tacos and the Wagyu burger in brioche with chilli-dusted fries.

Now there’s a new addition that splits the difference between healthy and fast: Crispy Croquettes. The limited-edition menu item features the ever-popular combination of salmon, dill and Philadelphia cream cheese, but for a delicious twist, they’ve been formed into croquettes.

“Everyone loves croquettes,” Huynh says. “They’re a no-brainer. Light, delicious and really satisfying as a lunch meal.” Touchwood's croquettes combine smoked flaked salmon with desiree potatoes and Philadelphia cream cheese. "We use the light version of Philly cream cheese," says Huynh. "We love it because it goes well with pretty much everything – sweet or savoury – and adds texture and a balanced creaminess to any dish."

Huynh says the croquettes – which comes with a side salad of kale, quinoa, radish and a citrus vinaigrette – are aimed at both the weekday and weekend crowds. “Customers don’t mind overindulging on weekends when they can relax and take in all the flavours,” she says. “These croquettes are good for either crowd.”

For those interested in making the dish at home, Huynh recommends the classic wet-and-dry-hand method when it comes to the crumbing stage. Keep your left hand as your “dry” hand, and your right as your “wet” hand. Your dry hand will handle the breadcrumbs, and your wet hand the egg mixture.

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Update: This item is no longer available in-store. Here's how to make Touchwood’s Crispy Croquettes at home.

Crispy Croquettes
Makes 8 croquettes.

250g hot smoked salmon (flaked)
4 tbsp Philadelphia cream cheese
6 Desiree potatoes (peeled)
50g onions (finely diced)
160g plain flour
140–150g corn flour
100g Panko breadcrumbs
3 eggs
¼ cup dill
¼ chopped parsley
70g melted butter
1 tbsp smoked paprika
2 tbsp wholegrain mustard

Season a saucepan of water with salt and oil. Boil peeled potatoes until they soften. Place potatoes into a mixing bowl and mash. Sauté onions in a hot pan until golden brown. Add onions to smashed potatoes. Add dill, mustard, corn flour, butter. Mix ingredients together.

Add Philadelphia cream cheese and combine. Add flaked salmon and carefully mix through – it’s best if it’s kept in big pieces. Olive oil can be added to the mixture for extra flavour and smoothness. Weigh this mixture to 100g and roll into long rounded balls using hands.

Incorporate parsley, salt, pepper and smoked paprika into the Panko bread crumbs. Beat three eggs and place into a mixing bowl. Coat the rounded croquette in plain flour. Make sure all areas are covered by flour. Coat floured croquette in the egg mixture and then into the seasoned bread crumbs mixture until all wet areas are fully covered by crumbs. Use the wet and dry hand method.

Heat frying oil to 180 degrees and fry croquettes for two minutes and 45 seconds. Serve with a side salad of your choice. We love a kale, quinoa and radish salad with a citrus vinaigrette dressing.

This article is presented in partnership with Philadelphia Spreadable Cream Cheese. Featuring the signature smooth creamy texture of Philadelphia cream cheese, we've worked with some of our favourite cafes to design this limited edition lunch menu item, available in-store now.

Philadelphia is a trade mark of Mondelez International Group used under License