Salmon and Potato Croquettes sound posh and expensive, but it really is NOT. A little salmon goes a long way and what makes it even better is that you can use all the off cuts fish.

The Salmon and Potato Croquettes litterally fly off snack platters, so I thought they will make good lunchbox fillers too. Croquettes, for those of you who have not yet indulged in a few hot, deep-fried croquettes, make a plan. It does not matter what flavors you combine, a well-made croquette is always good. Croquettes have “cousins” in other countries. There are  bitterballen from Holland. The base of bitterballen is a bechamel sauce. Then we have the Italian “cousin” Arancini. The base of Arancini, is leftover rice, in particular, risotto rice. However in certain parts of Italy, they also use a bechamel sauce as base. That’s why I call them “cousins”. The are the same in so many ways.

The croquette is made with leftover potato, once you have this, you can play around with your own flavor combinations.

Here are a few flavor combinations you can try:

–  spring onion and mozarella

– beef and caramelized onion

– sundried tomato and feta

– biltong and cheddar

– BBQ chicken and chili

Salmon and Potato Croquettes

makes 24 (depending on size)

Ingredients

4 cups leftover mashed potatoes

150 g Threestreams smoked salmon off cuts 

salt and pepper

5 ml nutmeg

15 ml chopped parsley

500 ml flour – seasoned with salt and pepper

3 eggs – also seasoned with a little salt

4 cups – dried breadcrumbs or Panko crumbs (available form your Eastern grocer)

oil for frying

Method

Mix the potato, salt, pepper, parsley and nutmeg. Shape into 24 round balls. Flatten the mixture slightly in your hand and place the cube of cheese on the mixture and close up again, making sure there are no sneaky little holes where the cheese will ooze out. Dust the croquettes with flour, then roll in the egg and lastly roll in the crumbs. Refrigerate for a while. Heat the oil and fry until golden brown. Serve with creamy mayo with a dollop of wasabi.

Follow me on: