Ingredients:

  • 1 pound (450g) cooked salmon, skin and bones removed
  • 1 pound (450g) russet potatoes, peeled and boiled until tender
  • 1/4 cup (30g) finely chopped yellow onion
  • 1/4 cup (15g) finely chopped fresh parsley
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • 1 cup (120g) all-purpose flour
  • 1 cup (120g) breadcrumbs, preferably panko
  • 1/2 cup (120ml) vegetable oil, for frying

Instructions:

  1. Gently flake the cooked salmon in the mixing bowl.
  2. Mash the boiled potatoes until smooth. Add to the salmon.
  3. Add the chopped onion, parsley, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, salt, and pepper to the salmon and potato mixture. Stir until well combined.
  4. Cover the bowl and refrigerate for at least 30 minutes to help the croquettes hold their shape.
  5. Place the beaten egg, flour, and breadcrumbs in separate shallow dishes.
  6. Take about 1/4 cup of the salmon mixture and form it into a small patty or oblong shape.
  7. Dredge each croquette in flour, then dip in the beaten egg, and finally coat thoroughly with breadcrumbs. Ensure even coverage.
  8. Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the croquettes in the pan, being careful not to overcrowd.
  9. Fry for about 3-4 minutes per side, or until golden brown and heated through. Turn carefully to avoid breaking.
  10. Remove the croquettes from the pan and place them on a plate lined with paper towels to drain excess oil. Serve immediately. This is a Salmon Croquettes Recipe.