Salmon is hands down my family's favorite. I often bake salmon in the oven (easy peasy) but I also always try to find new ways of enjoying it.
These salmon croquettes are incredibly flaky, moist and flavorful with crusty exterior. You can serve it as a side dish, or even shape it bigger and make them into a salmon patties for burger.
In this recipe, I am using fresh salmon. You can also use leftover salmon for this dish. For busy weekdays, feel free to use canned salmon or even substitute salmon with canned tuna for an easy weeknight dinner.
If you are using canned salmon, try to find salmon in water with no additional salt. Else, you may want to reduce the salt in this recipe.
These salmon croquettes are not only delicious, kids-approved, it is also a healthy gluten- free dish. Salmon is packed with omega-3 fatty acids, which is good for blood pressure and overall heart health.
This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.
Ingredients
- 250g salmon fillet
(A)
- 3 bunches coriander, chopped
- 1 bunch spring onion, chopped
- 2 russet potatoes, boiled and mashed
- 4 shallots, chopped
- 2 egg yolks
- a pinch of salt
(B)
- corn starch, to coat
- Steam salmon under medium high heat for 12 minutes.
- Debone and flake salmon into littles pieces.
- Mix flaked salmon together with ingredients (A) in a large bowl.
- Divide the mixture into table-tennis-ball-sized patties, flatten slightly with your palm.
- In a shallow pan, fill up 1/2 cm of oil.
- Coat patties with corn starch and pan fry until golden brown (around 10 minutes each side). Serve immediately or freeze it for later use.
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