Salmon Croquettes

Serves: 5
Total Calories: 481


1 pound salmon fillets
3/4 teaspoon seasoned salt, divided
1/4 plus 1/8 teaspoon freshly ground pepper, divided
1 large potato, peeled and cut into 1-inch chunks
1 tablespoon milk
1 tablespoon butter
1/2 cup finely chopped onion
1/3 cup seeded and finely chopped green pepper
1 large egg, lightly beaten
1/2 cup dried bread crumbs
1/2 cup vegetable oil
lemon wedges


Season salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place in large skillet and add enough cold water to barely cover. Simmer until salmon looks opaque when flaked in center, about 10 minutes. Transfer salmon to plate.

Boil potato in salted water until done. Drain well. Add milk and butter to potato and mash. Cool completely. Remove skin and bones from salmon. Place salmon in bowl and add mashed potato, onion, green pepper, and egg. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Place bread crumbs in shallow dish. Using about 1/3 cup for each, form salmon mixture into 8 patties. Coat with crumbs, shaking off excess. Heat oil in skillet over medium-high heat. Add croquettes and cook until underside is golden brown, about 3 minutes. Turn and cook other side about 3 more minutes. Drain on paper towel briefly. Serve hot with lemon wedges.

Nutritional Facts:

Serves: 5
Total Calories: 481
Calories from Fat: 309

This Salmon Croquettes recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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