Salmon Croquettes

This recipe is very light and tasty.  Add cayenne pepper to the mixture if you like yours spicy.

Salmon Croquettes

Yield: 4 servings

1 large baking potato, peeled and cut into chunks

1 (14-3/4 ounce) can salmon, drained

1/ 4 cup chopped onions

1 tablespoon fresh chopped parsley

1 egg, beaten

Salt and pepper to taste

Breadcrumbs, cracker crumbs or cornmeal

Vegetable oil or shortening

Place the potatoes in a pan of boiling water over medium-high heat.  Boil until soft enough to mash.  Meanwhile, combine the salmon, onions, parsley, egg, and seasonings in a large mixing bowl.  Add the mashed potatoes and blend well.  Cover and refrigerate at least 1 hour.

Shape into croquettes and roll in breadcrumbs, cracker crumbs or cornmeal.  Pour the oil to a depth of 1/4-inch in a heavy skillet and place over medium heat.  When hot, add the croquettes and fry until golden brown on one side.  Flip and continue to fry until golden.  Drain on paper towels and serve warm with cocktail sauce.

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2 Comments on “Salmon Croquettes”

  1. I just had these for lunch. Nice recipe — it has been several years since I had some.
    I did, however, add a tbl. of dill pickle relish, and seasoned my breadcrumbs with lemon pepper, both of which brightens the flavor a bit.

    Thanks, Tammy.

  2. Mary Alice Kearley Says:

    THis is the best Salmon croquette recipe I’ve tried. We’d given up on croquettes til I made these last night. Absolutely delicious! The potato “tones down” the strong fish taste I remember from croqettes of old and just gives them a nice mild taste. Also refridgerating the mixture helps them keep a good shape while frying. Thanks for a great recipe that my husband says is a “definite repeater”.

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