Salmon Croquettes – Recipe! Image 1
Appetizers, Food, Laugh, Leftovers

Salmon Croquettes – Recipe!

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If you know me, you know I don’t like leftovers.  I can’t stand to indulge on the same food that I have prepared in the same format and call it a great meal.  Yes, I know for many of you, it’s your thing to eat the same food over and over until it’s gone, but it’s definitely not what I prefer to do.  For me, variety is the spice of life.

I can eat leftovers if they are prepared in a totally different way and sometimes I cook a little extra, so I can use it for another meal; like with my Sheet Pan Honey Mustard Salmon & Brussels Sprouts Recipe.  Leftover salmon can be a tricky thing because often the flavors tend to deepen as it sits in the refrigerator.  However, I can actually eat day-old cooked salmon on top of salads or crackers, and still enjoy the experience, but I always think I can do much better.

Using cooked salmon along with steam baby potatoes and forming them into balls to create croquettes is something I can get my teeth around.  The creamy interior and crunchy exterior is what this experience is all about.  Transforming the salmon into these croquettes, along with a quick dipping sauce makes another great meal that I will definitely enjoy over and over again and I hope you will too.

Salmon Croquettes – Recipe! Image 2

Ingredients

6 ounces cooked salmon

4 baby red potatoes, cooked (steam in microwave for 7 minutes)

1 shallot, minced

1 white egg

1/2 teaspoon salt

1/2 teaspoon onion powder

pinch of red pepper flakes

1/4 cup grapeseed oil or vegetable oil

1/2 cup gluten-free flour

2 teaspoons chives, minced

Dipping Sauce

1/2 cup light mayonnaise

1 tablespoon sweet relish

1 teaspoons sriracha or hot sauce

(Makes 10-12 Croquettes)

Salmon Croquettes – Recipe! Image 3

To Prepare:

1. In a food processor, add salmon, potatoes, shallot, egg white, salt, onion powder and pepper flakes.  Puree mixture until smooth.

2.  In a large skillet over medium-high heat, add oil.  Roll salmon mixture into balls, about half the size of a ping-pong ball, then roll into flour.  Place in oil and cook on all sides, about 5 minutes.  Remove and place on a paper towel lined plate, keep in the oven to keep warm.  Repeat until all croquettes are cooked.

3.  Stir together dipping sauce and dust croquettes with chives, serve immediately.  Enjoy!

Salmon Croquettes – Recipe! Image 4

Salmon Croquettes – Recipe! Image 5

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