Delicious Salmon Croquettes

A perfect use for leftover salmon or really any fish. You can broil or even grill these croquettes if you’re careful. Keep them 6 to 8 inches away from the heat source to avoid burning. Other seafood you can use: trout, halibut, or any cooked thick or thin white fish.

1 to 2 cups leftover cooked salmon

1 to 2 cups leftover Mashed Potatoes

1/2 to 1 cup chopped onion or scallion

1/4 cup chopped fresh parsley leaves

1 teaspoon minced or grated fresh ginger or garlic (optional)

1 egg

1 teaspoon Dijon mustard

Salt and freshly ground black pepper

About 1 cup bread crumbs, preferably fresh or as needed

1/4 to 1/2 cup extra virgin olive oil

Lemon wedges for serving

• Combine the salmon, mashed potatoes, onion, parsley, ginger, egg, mustard, and some salt and pepper in a bowl. Add just enough bread crumbs to stiffen the mixture without making it too dry.
• Shape into thumb-sized cylinders or silver-dollarsized cakes; dredge in additional bread crumbs, then dry on a rack, refrigerated, for 15 to 30 minutes. Heat a large, deep skillet over medium heat for 2 or 3 minutes.
• Add a film of the olive oil, add the croquettes, taking care not to crowd them in the pan, and cook until they are nicely browned on all sides, about 10 minutes total. If you need to cook the croquettes in batches, add more olive oil. Serve with lemon wedges.

MAKES: 4 servings

TIME: 20 minutes