Ingredients:
- 400g (2 cups) Mashed Potato *Note 1
- 250g (8.8oz) Cooked Salmon *Note 2
- 2 Spring Onion (Green onion / scallion), finely chopped
- 2 tsp Fresh Lemon Juice
- 1 tbsp Chopped Fresh Parsley
- 1 tbsp Chopped Chives
- 65g (1/2 cup) Peas
- 1 tsp Wholegrain Mustard
- 2 Eggs
- 60g (1 cup) Panko Breadcrumbs *Note 3
Method:
- In a large mixing bowl add the potato, salmon, spring onion, lemon juice, parsley, chives, peas, mustard and 1 egg (beaten). Mix until combined but try not to overmix, leaving some texture.
- Take a heaped tablespoon of the mixture and form into croquettes. I made 19. Place on a baking tray and chill for at least 15 mins. *Note 4
- If baking, preheat the oven to 180C / 360F.
- Beat the remaining egg and place in a shallow dish. Place the breadcrumbs in a separate shallow dish.
- Dip the croquette in the egg and then coat in the breadcrumbs and return to the baking tray. Repeat for all croquettes.
- Spray or lightly drizzle with oil. Place in the oven for 20 min, until cooked through and golden.
- Alternatively, heat a non-stick frying pan over a medium / high heat. Add 2 tbsp of oil and gently place the croquettes in the frying pan. Fry for around 4-5 min on each side.
Recipe Notes:
- I do not add anything to my mashed potato when making croquettes. However if you have leftover mash, made with butter and milk etc, then you can still use it.
- I used canned salmon in this recipe but cooked fresh salmon works well too. Remove all bones and skin.
- I like to use panko breadcrumbs as I love the crispy results it gives, you can use any breadcrumb though. OPTIONAL (if baking and you want to achieve a more golden look to your croquettes) Place breadcrumbs on a baking tray, spray with oil and bake on the top shelf for around 10 mins (until golden)
- Chilling allows the mixture to firm up and makes it easier to coat and cooks better.
recipe and image: https://www.healthylittlefoodies.com/