If you’ve tried our tuna croquettes or patties before, then this salmon version has to be next on your list. It’s a simple and affordable way to enjoy salmon regularly, and it’s super delicious too!
What are salmon croquettes?
Salmon croquettes are similar to salmon patties, in that they are both made with canned salmon. What makes them different is their golden crispy crust. These croquettes are dredged in beaten eggs and breadcrumbs and then fried to achieve the crispiest coating. Croquettes may contain different vegetables, herbs, condiments, and eggs to bind everything together. My mom used to change them up for us to keep things interesting, and was also her sneaky way to make us eat more greens!
It uses simple ingredients. This salmon croquette recipe calls for the simplest ingredients. If you have a can of salmon sitting in your pantry that you don’t know what to do with, salmon croquettes are what you should make. They are freezer-friendly. Like shrimp burgers, uncooked croquettes are perfect for busy weeknights and days when you need to grab a quick lunch. Versatile. Salmon croquettes are easy to whip up for a quick lunch or dinner. You can also use them to make sandwiches and wraps. Affordable. Like calamari or fried octopus, If you are always on the hunt for budget-friendly recipes that make maximum impact, then this recipe has your name all over it.
How to make them
The process of making salmon croquettes is quite easy and quick. It will be even faster if you have some leftover mashed potatoes. Ready to whip some up?
Salmon. Opt for canned salmon that has no added oil or flavorings to it. Pink salmon is best, but red can also work.
Potatoes. Choose starchy potatoes that are good for mashings, such as russets or Yukon Gold. Cream. To make the mashed potatoes extra creamy. Garlic. Minced. Eggs. Lightly beaten eggs to dredge the croquettes before coating them in breadcrumbs. Bread crumbs. You will need a mix of regular breadcrumbs and Panko breadcrumbs for an extra crispy finish. Oil. To fry the croquettes. Smoked paprika. To season the patty mixture. Parsley. Finely chopped parsley to mix into the salmon mixture and sprinkle on the croquettes before serving. Aoili or other sauce. To serve.
If you aren’t a fan of canned salmon, why not use fresh salmon? Simply air fry or grill the fillets, cool them down, then flake them. Step 1 – Prepare the salmon mixture Start with boiling potatoes in salted water until they are cooked through. Drain and mash the potatoes until smooth and mix in the cream. Fold through the minced garlic, chopped parsley, smoked paprika, and drained salmon. Step 2 – Form the patties In one bowl, add the lightly beaten eggs. In another bowl, mix two kinds of breadcrumbs. Shape the salmon mixture into thick patties. Dip them in the beaten eggs first and dredge them in the breadcrumb mix to fully coat the patties. Step 3 – Fry and serve Heat around an inch of oil in a non-stick pan. When the oil is hot, add the croquettes in batches and cook them over medium heat. Don’t forget to cook the croquettes to get them golden brown on both sides. Repeat until all croquettes are cooked. Sprinkle with fresh parsley and serve with the sauce of your choice.
Storage instructions
To store. Place leftovers in an airtight container in the fridge for 2 to 3 days. To reheat. Reheat the croquettes on the stove over medium heat, in the air frier, or in the microwave. To freeze. Both cooked and uncooked salmon croquettes can be frozen for up to 2 months.
Frequently asked questions
