Ingredients with Measurements:
- 1 lb. cooked salmon, flaked
- 1 cup mashed potatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Oil for frying
Special Equipment Needed:
- Deep fryer or heavy-bottomed pot
- Thermometer
Step-by-Step Instructions:
1. In a large bowl, combine the flaked salmon, mashed potatoes, chopped parsley, dill, chives, flour, salt, and pepper. Mix well.
2. Form the mixture into small croquettes, about 2 inches long and 1 inch wide.
3. Dip each croquette into the beaten eggs, then coat with breadcrumbs.
4. Heat the oil in a deep fryer or heavy-bottomed pot to 350°F.
5. Fry the croquettes in batches until golden brown, about 3-4 minutes per batch.
6. Drain on paper towels and serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- Makes about 12 croquettes
Nutritional information:
- Calories: 180 per croquette
- Fat: 8g
- Carbohydrates: 14g
- Protein: 12g
Substitutions for ingredients:
- Canned salmon can be used instead of cooked salmon.
- Instant mashed potatoes can be used instead of homemade mashed potatoes.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped capers or lemon zest to the mixture for extra flavor.
- Use different herbs, such as tarragon or basil, to change the flavor profile.
Tips and Tricks:
- Make sure the oil is hot enough before frying to prevent the croquettes from absorbing too much oil.
- Chill the mixture in the fridge for 30 minutes before forming into croquettes to make it easier to handle.
- Use a cookie scoop to form uniform croquettes.
Storage Instructions:
- Store leftover croquettes in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
- Reheat croquettes in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the croquettes on a bed of greens with a lemon wedge on the side.
Garnishes:
- Sprinkle chopped herbs on top of the croquettes for a pop of color.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested Side Dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting Advice:
- If the croquettes are falling apart during frying, add more flour to the mixture to help bind it together.
Food Safety Advice:
- Make sure the salmon is fully cooked before using in the recipe.
- Use a thermometer to ensure the oil is at the correct temperature for frying.
Food History:
- Croquettes originated in France in the 19th century and were traditionally made with leftover meat or fish.
Flavor Profiles:
- The herbed salmon croquettes have a savory, slightly salty flavor with a hint of freshness from the herbs.
Serving Suggestions:
- Serve as an appetizer or main dish.
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