Salmon Croquettes
Croquettes are a fun appetizer or entree depending on how your make them. I add salmon to these croquettes and serve them with a little tartar sauce on the side.
Ingredients
4-5 baked potatoes, baked and peeled
2 - 8 ounce salmon fillets, baked
1/3 cup fresh chopped parsley
1/2 cup grated Parmesan cheese
1/4 cup water
1 cup flour
1 cup Italian style bread crumbs
Salt and pepper to taste
Oil for frying
Instructions
1
Using a potato ricer, rice the baked, peeled and cooled potatoes. If you don’t have a ricer mash the potatoes making sure they are smooth.
2
Crumble the cooked salmon fillet into the potatoes, freshly chopped parsley and parmesan cheese, mixing everything together. You can also used canned salmon that’s been drained in place on the freshly baked salmon fillets. Add salt and pepper to taste and adjust or add any seasoning as desired.
3
In a bowl, whisk the eggs and water together and set aside. Place the flour and Italian style bread crumbs in separate large open face plates.
4
Heat the oil in a large pot, the oil should be about 3-4 inches deep, to 350 degree’s. I like to use a countertop deep fryer or preheat the oil in a deep sided electric frying pan that is set to 350 degree’s.
5
Shape the salmon croquettes into small football shapes and dredge in the flour than the egg mixture and lastly the bread crumbs. Continue until all croquettes are shaped and dredged.
6
Fry the salmon croquettes in batches until the are golden brown. Serve with some tartar sauce on the side and enjoy!
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Chef BryanCooking with Chef BryanCooking with PotatoesDeep Fried GoodnessDinner IdeasKlondike PotatoesKUTVKUTV2NewsSalmon CroquettesSeafood Ideas
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