These salmon croquettes feature canned salmon mixed with mashed potatoes, eggs, and seasonings, fried until crispy and golden. They make an easy and affordable dinner!c
Drain the potatoes then mash until smooth, and mix through the cream.
Fold through the garlic, smoked paprika, salmon, and parsley until combined.
In one bowl, add eggs and in a separate bowl, add the two kinds of bread crumbs.
Shape the salmon mixture into thick patties. Dip them in the egg mix, followed by the breadcrumb mix.
Add an inch of oil into a non-stick pan and place over medium heat. Once hot, cook croquettes in batches, turning regularly until golden brown.
Repeat the process until all the croquettes are cooked.
Notes
TO STORE: Placeleftover salmon croquettes in an airtight container in the fridge for 2 to 3 days.TO FREEZE: Both cooked and uncooked salmon croquettes can be frozen for up to 2 months. Note that freezing cooked salmon croquettes may result in texture changes.TO REHEAT: Reheat salmon croquettes on the stove over medium heat, in the air frier, or in the microwave.