Salmon Croquettes serve flaky salmon inside a potato cake base. Top with creamy gravy for a Lenten meal or Fish Fridays.
I’m a big fan of stretching meals by using leftovers. Salmon or leftover mashed potatoes won’t go to waste. Truth be told, I’ve been known to make a little extra of both just in case I’m hungry for croquettes. Which is more often than I’ll admit.
That’s because I’m a big fan of potato cakes. Food dredged in flour, egg and bread crumbs then fried should probably eaten in moderation.
Adding salmon makes it healthier, right? 😉
This week our Recipes from Our Dinner Table group is sharing seafood recipes.
Are you crazy for crabs? Addicted to Ahi? This event is for you! Whether you do a Fish Friday or give up meat for Lent we could all use a little more recipes from the sea.
I don’t abstain from eating meat for Lent. I know a lot of people who do.
I enjoy salmon all year round. Seafood too. Clams, mussels, tuna, and more are on my menu.
Seafood recipes are always on my radar. If one sounds exceptionally good, it goes on my must make list.
Salmon recipes go straight to the top of the list.
Sharing my Salmon Croquettes recipe gives me another reason to whip up some for you! Win, win!
I want to share a secret shortcut with you for making these salmon croquettes in half the time.
I used instant mashed potatoes and pouch salmon.
Instant potatoes cuts down on the cook time. No boiling or mashing. Pouch salmon is clean and ready to use. Perfect for a dish like this one.
Salmon Croquettes
Ingredients
- 1 1/2 cups instant potato flakes
- 1 tablespoon butter
- 1 1/2 cups water
- 1/2 cup milk
- 1/4 cup chopped green onions
- 1 5-ounce pouch salmon flakes
- 1/2 cup flour
- 2 eggs
- 2 cups crushed corn flake crumbs
- 1/4 cup vegetable oil
- 1/2 cup chicken stock
- 1/2 cup milk
- 1/4 cup cornstarch
- 2 chicken bouillon cubes (optional)
Instructions
- Bring water, onions, and butter to a boil. Remove from heat. Add milk and potato flakes. Mix in salmon. Shape mixture into 2-inch logs.
- Set up flour, egg and corn flake dredge. Coat croquettes.
- Heat oil in medium fry pan. Add croquettes. Turn to brown on all sides.
- While croquettes fry, make gravy.
- Stir cornstarch into milk. Set aside. Bring stock and bouillon cubes to a boil.
- Slowly add cornstarch mixture. Return to a boil and cook an additional minute until thickened.
Seafood Recipe
- Abalone Po’ Boy by Culinary Adventures with Camilla
- Deviled Breadcrumb Fish with Bacon, Leeks, and Tomatoes by Hezzi-D’s Books and Cooks
- Salmon Croquettes by Cindy’s Recipes and Writings
- Shrimp Etouffee by A Day in the Life on the Farm
- Creamy Shrimp Piccata by Sweet Beginnings
- Spicy Mussels Provençal by A Kitchen Hoor’s Adventures
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
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