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Name: Salmon Croquettes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 can salmon deboned; 1/4 teaspoon fresh black pepper; 12 ounces Russet potatoes peeled and chopped; 1 tablespoon milk; 1 tablespoon butter; 1/2 cup onion finely chopped; 1/3 cup green bell pepper seeded and finely chopped; 1 large egg lightly beaten; 1/2 cup dried bread crumbs; 1/2 cup Vegetable oil; 1 large lemon cut in wedges; 1/4 teaspoon salt

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INGREDIENTS

1 can salmon ; deboned
1/4 teaspoon fresh black pepper
12 ounces Russet potatoes ; peeled and chopped
1 tablespoon milk
1 tablespoon butter
1/2 cup onion ; finely chopped
1/3 cup green bell pepper ; seeded and finely chopped
1 large egg ; lightly beaten
1/2 cup dried bread crumbs
1/2 cup Vegetable oil
1 large lemon ; cut in wedges
1/4 teaspoon salt

Servings

INSTRUCTIONS

Place potato in a medium saucepan and add enough lightly salted water to cover.

Bring to a boil over high heat.

Reduce the heat to medium and cook until tender, about 15 minutes.

Drain well.

Return to the pot.

Add the milk and butter and mash with a potato masher.

Cool completely.

Meanwhile, remove skin and big bones from salmon.

Place in a medium bowl and flake well with a fork.

Add the cooled mashed potatoes, onion, green pepper, and egg.

Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Place the bread crumbs in a shallow dish.

Using about 1/3 cup for each, form the salmon mixture into 8 patties.

Coat with the bread crumbs, shaking off the excess, and transfer the croquettes to a plate..

In a large skillet, preferably cast iron, heat the oil over medium-high heat until hot, but not smoking.

Add the croquettes and cook until the underside is golden brown, about 3 minutes.

Turn and cook until the other side is golden brown, about 3 minutes more.

Transfer to paper towels to drain briefly.

Serve hot, with the lemon wedges.

NOTES

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Salmon Croquettes

1 can salmon deboned
1/4 teaspoon fresh black pepper
12 ounces Russet potatoes peeled and chopped
1 tablespoon milk
1 tablespoon butter
1/2 cup onion finely chopped
1/3 cup green bell pepper seeded and finely chopped
1 large egg lightly beaten
1/2 cup dried bread crumbs
1/2 cup Vegetable oil
1 large lemon cut in wedges
1/4 teaspoon salt

Place potato in a medium saucepan and add enough lightly salted water to cover.
Bring to a boil over high heat.
Reduce the heat to medium and cook until tender, about 15 minutes.
Drain well.
Return to the pot.
Add the milk and butter and mash with a potato masher.
Cool completely.

Meanwhile, remove skin and big bones from salmon.
Place in a medium bowl and flake well with a fork.
Add the cooled mashed potatoes, onion, green pepper, and egg.
Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place the bread crumbs in a shallow dish. 
Using about 1/3 cup for each, form the salmon mixture into 8 patties.
Coat with the bread crumbs, shaking off the excess, and transfer the croquettes to a plate..
In a large skillet, preferably cast iron, heat the oil over medium-high heat until hot, but not smoking.
Add the croquettes and cook until the underside is golden brown, about 3 minutes.
Turn and cook until the other side is golden brown, about 3 minutes more.
Transfer to paper towels to drain briefly.
Serve hot, with the lemon wedges.

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Nutrition

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Serving Size: 1 Serving (205g)
Recipe Makes: 6 Servings

Calories: 380
Calories from Fat: 195 (51%)

Amt Per Serving		% DV

	Total Fat 21.6g	29 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 10.8g
	Polyunsanturated Fat 5.4g
Cholesterol 89.6mg		28 %
Sodium 138.1mg		5 %
Potassium 815.5mg		21 %
Total Carbohydrate 26.6g		8 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 23.9g
Protein 21.4g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 380

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