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A turquoise plate topped with Salmon Croquettes and Potatoes with Roasted Asparagus sitting on a butcher block

Mommy’s Salmon Croquettes and Potatoes

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  • Total Time: 30 minutes
  • Yield: 2-3 servings

Ingredients

For the Salmon Croquettes: 2 (7-ounce) cans salmon, drained 3 eggs 1-2 tablespoons Wondra flour Kosher salt and lots of freshly ground black pepper 2 tablespoons canola oil For the potatoes: 3-4 Yukon Gold potatoes, peeled and cut into chunks 1 Spanish onion, diced 2 tablespoons olive oil Kosher salt and lots of freshly ground black pepper

Instructions

For the Salmon Croquettes: Mash the salmon in a medium bowl and mix in the eggs along with 1-2 tablespoons of Wondra flour to bind mixture together. Heat the oil in a large saute pan over medium-high heat until shimmering. Add salmon mixture by spoons full to hot oil and flatten to spread into rounds. Cook a couple of minutes on each side until nicely golden brown and crisp. Drain on paper towels and transfer to a 300F oven to keep warm. For the Potatoes: Place all of the ingredients in a medium saucepan along with 3/4 cup water and bring to a boil over high heat. Reduce to a simmer and cook covered for about 20 minutes until the potatoes are tender and the water has almost completely evaporated.

  • Author: Sandy Axelrod
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Seafood
  • Method: Frying
  • Cuisine: American
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