Spicy Salmon and Potato Croquettes

These spicy salmon and potato croquettes are loaded with a wonderful combination of flavors. 

These salmon and potato croquettes are excellent as appetizers served with a cool cucumber dip along with assorted crudités and crackers. 

Serve these potato salmon balls for a party where the appetizers will be the meal, or where your guests will be spending an afternoon watching a sporting event or the evening watching an awards show, for example. 

If the cocktails or champagne are flowing, keep the comfort foods coming too... like these potato and salmon balls. These definitely will be a huge hit at your party. 

Unlike the Southern version, which are shaped into patties, these salmon croquettes are shaped into balls like fritters or hush puppies. Plus, they are way spicier... and have potatoes! 

Here is what you will need to make these salmon croquettes:

Mustard seeds: you will fry them in coconut oil or ghee until they pop and sputter, and release their flavors. 

Red onion, garlic, fresh ginger, crushed red pepper flakes, salt, and pepper. 

Canned salmon. 

Baby Yukon gold potatoes or baby yellow potatoes that you've boiled until they are cooked through. You can leave the peel on. 

Madras curry powder, which is a mixture of coriander seeds, turmeric, chillies, cumin seeds, fennel seeds, garlic powder, powdered ginger, fendugreek, cinnamon, cloves, anise, and mustard. You can make your own, or just purchase a blend. 

You will also need eggs and breadcrumbs for coating the balls before frying. 

Serve these croquettes with a dipping sauce of cream cheese, cucumber, salt and pepper, mayonnaise, yellow onion and its juices, parsley, and hot sauce. 

How to Make These Spicy Salmon and Potato Croquettes:

First, cook the mustard seeds in shimmering oil until they sizzle and pop. Add the red onion and cook until tender. Toss in the garlic, curry powder, some red pepper flakes, ginger, salt, and pepper. 

Next, add the canned salmon, breaking it up as you stir, heating it through. Add the cooked potatoes and mash them into the salmon mixture and stir until everything is mixed. Remove from the heat and cool. 

After that, form the mixture into balls, dip them into whisked eggs, and then roll them in seasoned breadcrumbs. 

Finally, fry the croquettes in hot oil until browned. You can keep them warm in a 200 degree F oven. 

Fry these croquettes in about 1/2 inch of oil in a Dutch oven, turning them until they are browned on all sides. 

I used a mini electric deep fryer and fried 4 at a time, placing the finished croquettes on a sheet pan in the oven to keep warm. 

For the breadcrumbs, I used regular Italian seasoned, not panko. 

While these are called spicy, that doesn't necessary mean "hot." Rather, the spices are more reflective of the flavors of India or Sri Lanka. 

In fact, if you enjoy the use of these spices in potatoes, be sure to try my aloo paratha (Indian spicy potato flatbread) as well as my potato samosas (Indian spicy potato dumplings). 

If you simply love fried potato balls, be sure to try my Papas Rellenas (Cuban Potato Balls) and my Shrimp Stuffed Cuban Potato Balls (perfect for Lent). 

What to Do with Leftovers:

If you have leftover croquettes, let them cool, cover them, and refrigerate them for up to 2 days. 

To reheat, plate them on a foil lined baking sheet and cook for 15 minutes in a 325 degree F oven. You can also reheat them in an air fryer for more crisp. 

And don't forget the cucumber dipping sauce! You can use any leftovers for dipping carrots, celery, bell peppers, wings, and anything else you might dip in green goddess or ranch dressing. 

This month the Fish Friday Foodies are working with the theme, "From a Can." Canned seafood is a great way to add the nutrition of seafood to your fare any time of year no matter where you live.. even if you are landlocked. 

Our host is Wendy of A Day in the Life on the Farm. Here are everyone's recipes for using canned seafood. 

• Food Lust People Love: Artichoke Tuna Bean Salad 
• Sneha’s Recipe: Keto Tuna Melt Chaffle 
• A Day in the Life on the Farm: Smoked Clam Dip 
• Karen’s Kitchen Stories: Spicy Salmon and Potato Croquettes 
• Palatable Pastime: Tuna Melt
• Culinary Cam: Growing an Appreciation for Tinned and Jarred Fish + an Anchovy-Artichoke Egg Salad Recipe

Spicy Salmon and Potato Croquettes

Yield: 26 croquettes

Author: Karen's Kitchen Stories

These spicy salmon and potato croquettes are loaded with a wonderful combination of flavors.

Ingredients

For the Croquettes

• 3 tablespoons coconut oil or ghee
• 1 teaspoon mustard seeds
• 1/2 medium red onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons Madras curry powder
• 2 teaspoons crushed red pepper flakes
• 1/2 teaspoon minced fresh ginger
• Salt and pepper to taste
• 1 16-ounce can salmon, drained
• 7 baby Yukon gold or yellow Dutch potatoes, or 3 medium Yukon gold potatoes, boiled until cooked through, and roughly chopped
• 2 large eggs
• 1 1/4 cups of Italian seasoned breadcrumbs
• 2 quarts neutral oil, for frying

For the Cucumber Dipping Sauce

• 1/4 pound English cucumber, peeled
• 1/4 cup grated small yellow onion (grated on a box grater)
• 8 ounces whipped cream cheese (one tub)
• 1 1/2 teaspoons mayonnaise
• 1 1/2 teaspoons minced yellow or white onion
• 2 teaspoons finely chopped fresh flat-leaf parsley
• 1/2 teaspoon hot sauce

Instructions

To Make the Salmon and Potato Croquettes

1. In a four quart or larger Dutch oven or sauce pan, heat the oil over medium heat. Add the mustard seeds and cook, letting them sputter and crackle. Add the minced onions and cook until they are tender, about 4 minutes. Add the garlic, curry powder, red pepper flakes, ginger, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
2. Cook, stirring, for about 1 minute. Add the salmon and cook, stirring, for another minute. Add the cooked potatoes, smash them into the salmon and onion mixture, and stir to coat everything.
3. Transfer the mixture to a bowl, adjust the salt and pepper to taste, and let cool to room temperature.
4. Form the mixture into golf ball-sized balls, about 1 ounce each. Make sure the balls are smooth and without cracks.
5. Whisk together the eggs with a pinch of salt in a bowl.
6. Place the breadcrumbs in another bowl.
7. Dip each ball into the egg mixture and then roll in the breadcrumbs. Place the balls on a plate, ready for frying. Line another plate with paper towels and place a baking sheet in a 200 degree F oven.
8. In a Dutch oven, heat 1/2 inch of oil to 350 degrees F. Fry the croquettes in batches, turning them until they are golden brown all over, about 3 minutes. Drain on the paper towel lined plate and keep warm in the oven.

To Make the Cucumber Sauce

1. Peel the cucumber and split in half lengthwise. Remove the seeds with a spoon. Thinly slice the cucumber and place the pieces in a small bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside for 30 minutes.
2. In another small bowl, toss the grated onion with 1/4 teaspoon of salt. Set aside for 30 minutes.
3. In the bowl of a food processor, add the cream cheese, mayonnaise, minced onion, parsley, hot sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pulse about 10 times, scraping down the sides as necessary.
4. Place the grated onion in a piece of cheesecloth and squeeze tightly over the food processor to extract out all of the juices. Discard the onion.
5. Place the cucumber pieces in a piece of cheesecloth and squeeze tightly over the food processor to extract all of the juices. Add about half of the cucumber slices to the food processor and save the other half for garnish.
6. Pulse 10 to 15 times and stir the ingredients into a small serving bowl.
7. Cover and refrigerate up to 3 days.

Nutrition Facts

Calories

104.3

Fat (grams)

3.33

Sat. Fat (grams)

1.71

Carbs (grams)

12.69

Fiber (grams)

1.55

Net carbs

11.13

Sugar (grams)

0.82

Protein (grams)

6.4

Sodium (milligrams)

162.13

Cholesterol (grams)

28.85

https://www.karenskitchenstories.com/2022/04/spicy-salmon-and-potato-croquettes.html

Karen's Kitchen Stories

Salmon, croquettes, potatoes

Appetizers

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This recipe was adapted from Fine Cooking Magazine, April/May 2020.