Ingredients (for 12 to 15 croquettes)
For the preparation:
300g cooked salmon (fresh, grilled or steamed)
300 g potatoes (flourish, bintje type)
1 small onion, finely chopped
1 clove of garlic (optional)
1 tablespoon of sweet mustard or old-fashioned
2 tablespoons of lemon juice
2 tablespoons of fresh chopped dill
1 œuf
Salt and black pepper….
(Optional) 1 tablespoon of sour cream or fresh cheese (Philly type)
For the panure:
Flour
1 egg beaten
Hat or panko
Oil for frying or baking in a pan
Preparation
- Preparing the base
Cook the potatoes in salt water, then mash them into mashed potatoes (without adding milk).
Pull out the salmon cooked with a fork (remove the edges if needed).
In a salad bowl, mix puree, salmon, onion, dill, minced garlic, mustard, lemon, egg, salt and pepper.
Add some sour cream or queso cheese if you want more zing.
Leave the preparation in the cool for 30 min so that it can firm up.
- Shaping and baking croquettes
Form balls or small pallets with your hands.
Flour them, beaten egg, then hat.
- Baking
In the pan: heat a bottom of oil and fry the croquettes 3-4 minutes on each side.
In the oven (lighter option): 200°C, about 20-25 minutes, flipping until half-baked.
In the air fryer: 170°C, 2-3 minutes until golden brown.
Suggested accompaniment:
Yogurt-dill-lemon sauce or tartare sauce
Green salad, crudités or grilled vegetables
Rice pilaf or quinoa
Tips:
You can use canned (well drained) salmon as a breakout.
For a more lifted version, add a pinch of strong mustard or a zest of lemon.
These croquettes freeze really well before baking.