Salmon Croquettes

My salmon croquettes are CRISPY on the outside while soft on the inside. They make an effortless weeknight dinner in minutes. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Cook Time 15

Total Time 15

Servings servings

Calories 226kcal

Author Arman Liew

Ingredients

2 pounds potatoes chopped
2 tablespoons heavy cream
1 tablespoon olive oil
2 cloves garlic minced
1 teaspoon smoked paprika
15 ounces canned salmon drained
2 tablespoons parsley chopped
2 large eggs beaten
1/2 cup panko breadcrumbs
1 cup breadcrumbs
1/4 cup oil to fry

Instructions

Boil the potatoes in salted water until tender.
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.

Video

Notes

TO STORE: Place leftovers in an airtight container in the refrigerator for 2-3 days.

TO FREEZE: Let the croquettes cool completely, then place them in a single layer in a freezer bag and freeze for 3 months. Uncooked croquettes can also be frozen in a separate container.

TO REHEAT: Warm the croquettes on the stovetop, in the air fryer, or in a preheated oven.

Nutrition