Salmon Croquettes

Salmon Croquettes

From Mark Bittman's "How to Cook Everything." About the recipe he says, "Whole salmon are large, which often means leftovers; this is the ideal use for them. If you don't want to pan-fry these croquettes, you can broil or even grill them. Keep them six to eight inches away from the heat to avoid burning." This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/

Pantoh_TogetherPantoh_Together
Prep35 min
Cook10 min
Total45 min
Servings4
Difficultyeasy
LunchDinner / Supper

Ingredients

  • 1 cupleftover salmon meat
  • 1 cupleftover mashed potatoes
  • 0.5 cupScallions, minced
  • 0.25 cupminced fresh parsley leaves
  • 1 teaspoonpeeled and minced or grated fresh ginger or garlic (optional)
  • 1 pcsegg
  • 1 teaspoonDijon mustard
  • 1 pinchSalt and freshly ground black pepper to taste
  • 1 cupPlain bread crumbs as needed
  • 0.25 cupolive oil
  • 2 pcsLemon wedges

Instructions

  1. 1

    Combine the first eight ingredients; add just enough bread crumbs to stiffen the mixture, but dont make it too dry.

  2. 2

    Shape into small cakes; dredge in bread crumbs, then dry on a rack, refrigerated, for 15 to 30 minutes. Heat a large, deep skillet over medium heat for 2 or 3 minutes.

  3. 3

    Add a film of the olive oil and cook the croquettes until they are browned on both sides, about 10 minutes total.

  4. 4

    Serve with lemon wedges.