Salmon Potato Croquettes

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Growing up my mom would make salmon croquettes for us. She would used canned salmon and saltine crackers and deep fry those little balls before serving them with tartar sauce. I loved them, they were like a fancier fish stick. However, one thing you should know about my mom, is that she doesn't actually like salmon. The recipe for these salmon potato croquettes is an elevated version of the salmon croquette, that uses fresh or frozen salmon and potatoes. You can still serve it with tartar sauce, but I find a dollop of sour cream lets me enjoy the flavors even more.

How to make salmon potato croquettes

The first thing you have to do is cook the salmon. Place it in the oven on a baking sheet or small baking dish at 425 for about 5 minutes. If you are using a particularly thick piece of salmon it may need longer and if the pieces are very small then it may need a little less time. You'll know the salmon is done when it is opaque and it flakes easily when pulled with a fork.

The next thing you need is your mashed potatoes. Now, in my opinion, this is not the time to whip out your famous Thanksgiving mashed potatoes loaded with cream and butter. To keep this recipe from becoming an endeavor, take the cheater's way out: frozen potatoes. Truly, my grandmother, and incredible Southern cook, swore these were a better option than boiling your own potatoes. Anyway, however you choose to get some soft, mashed up potatoes, it's what you've got to do.

Mix up the mashed potatoes, the flaked salmon, butter, and Cajun seasoning. Form the mixture into four patties. Dip them in flour, eggs, and then breadcrumbs to batter before frying the salmon potato croquettes in butter.

Tips and tricks

What kind of salmon should I use?

Honestly, you probably could use canned salmon for this recipe. However, I like to use a skinless frozen salmon. There is no flavor reason for using frozen, I just like that I can buy it and it stays good in the freezer until I'm ready to use it. Make sure to thaw the salmon before cooking it. You can absolutely make this recipe with fresh salmon. I would not use any kind of salmon with skin on because that will affect the flavor and texture.

Do I have to use frozen potatoes?

Not at all! These are just a huge time saver. If you have a microwave pot or method you like using fresh potatoes I'd recommend that next. The traditional method of boiling potatoes on the stove makes this recipe go from quick and easy to pretty time consuming. If that is how you choose to cook your potatoes, I'd recommend boiling them the night before and then warming and mashing them when making this for lunch or dinner.

What kind of Cajun seasoning should I use?

There are store brands and plenty of seasoning brands that make some type of Cajun seasoning. In my opinion, Tony Chachere's is the best. My mom's pal from Louisiana introduced us to this seasoning many years ago and we've never looked back. Put it on your popcorn and thank me later.

Top with sour cream

Or don't. Use Greek yogurt. Maybe get out that tartar sauce and live your best life.

What to serve with

I made these salmon potato croquettes with some sauteed asparagus. It would be good with just about any green vegetable. Roasted broccoli, a side salad, or sauteed green beans would all make excellent sides. This is already full of potatoes so avoid any carb-heavy or starchy sides.

The Recipe

Ingredients:
8-12oz of salmon, baked and flaked
2 1/2 cups potatoes, mashed
1 tbl butter
1/2 cup onion, diced
1 tsp Cajun seasoning
1/2 cup flour
2 eggs
1 cup bread crumbs
6 tbl butter

1. Combine the cooked, flaked salmon, mashed potatoes, 1 tbsp butter, onion, and Cajun seasoning.
2. Form into 4 equal patties.
3. Bread the patties with flour, egg, and bread crumbs.
4. Heat 6 tbsp of butter over medium heat.
5. Cook patties for 2-2 1/2 minutes on each side or until golden brown.