Menu Enter a recipe name, ingredient, keyword...
Logout / Welcome
Newsletter

Potato Salmon Croquettes

By Luvs2cook

Nutrition per serving (2 per serving)

345 calories
21g protein
13g fat (2g saturated)
36g carbohydrates
2g fibre
73mg calcium
3mg iron
444mg sodium

Rate this recipe 2.9/5 (12 Votes)

Ingredients

  • 2 cups chilled leftover mashed potatoes
  • 10 oz. drained canned salmon
  • 2 large eggs
  • 1 tbsp lemon zest
  • 2 tbsp fresh chopped parsley
  • 1 cup all purpose flour
  • Salt and fresh ground pepper
  • 2 to 2 1/2 cups bread crumbs or corn flake crumbs
  • 1/4 cup oil or more as needed

Details

Servings 6
Level of difficulty Difficult
Preparation time 30mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Combine potatoe, salmon, 1 egg, zest and parsley.

Step 2

In a separate bowl, combine flour, seasoning and salt and pepper.i

Step 3

In a third bowl, wish egg with 2 tbsp water.

Step 4

With wet hands from potatoe mixture into 3 inch fingers or 1 inch thick patties.

Step 5

Dip in flour, shake off excess.

Step 6

Dip in egg wash, then roll in crumbs, pressing slightly to form a crust.

Step 7

Coat bottom of large skillet with oil and heat.

Step 8

Working in batches, fry croquettes until golden brown all around, 4-6 minutes total.

Step 9

Drain on paper towel, serve immedietly.

‚Äč

Can substitute frying for baking.

You'll also love

Chef Tips and Tricks

VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

Review this recipe

Potato Salmon Croquettes Honey- Soy Salmon