Salmon Croquettes

Photo: flickr user yosoynuts

Ingredients

1 cup to 2 leftover salmon meat

1 cup to 2 leftover mashed potatoes

1/2 cup to 1 minced onion or scallion

1/4 cup minced fresh parsley leaves

1 teaspoon peeled and minced or grated fresh ginger or garlic (optional)

1 egg

1 teaspoon Dijon mustard

Salt and freshly ground black pepper to taste

Plain bread crumbs as needed

1/4 cup to ½ olive oil

Lemon wedges

Preparation

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

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.

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

Serve with lemon wedges.

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About

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."