Salmon Croquettes
By: Taylor Davies
Published: Wednesday, December 9, 2009 - 12:55am

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

1 Combine the first eight ingredients; add just enough bread crumbs to stiffen the mixture, but dont make it too dry. 2 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. 3 Add a film of the olive oil and cook the croquettes until they are browned on both sides, about 10 minutes total. 4 Serve with lemon wedges.

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."