Salmon croquettes


Preparation info

  • Servings: About


    • Difficulty


    • Ready in

      1 hr

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

This is probably the most elegant way to present what is essentially a stuffed tater tot. If you serve these, people will be wowed. Anything fried is probably going to be good, but these are really good. Ideally, if you pair these with some leftover mashed potatoes, you can skip making the potatoes just for this dish.


  • 1 cup mashed potatoes, cooled
  • 6 ounces (1 cup) flaked cooked salmon
  • ½ cup sweet peas
  • 2 scallions, minced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • Dash of hot sauce
  • Salt and pepper
  • 2 large eggs, beaten
  • 2 cups bread crumbs
  • 2 quarts vegetable oil, for frying


    1. Ideally, you would have some leftover mashed potatoes for this recipe, but if not, peel and cube a large russet potato and then boil it in lightly salted water until it’s tender, about 10 minutes. Drain the potato and mash it with a few tablespoons of milk until it’s nice and smooth. Season with a Pinch of salt and pepper and let it cool.
    2. Gently fold mashed potatoes together with flaked salmon, sweet peas, scallions, parsley, and lemon juice. Season mixture with a dash of hot sauce and a Pinch of salt and pepper.
    3. Beat eggs in a medium bowl. Pour bread crumbs into a second bowl. Use plain bread crumbs or the Japanese-style panko variety.
    4. Working with the potato mixture, form heaping-tablespoon portions into fat cylinders (think tater tots). Once each croquette is formed, transfer it to the egg mixture to wet the exterior, then transfer straight to the bread crumbs and coat each croquette completely. Transfer finished croquettes to a baking sheet.
    5. Heat two quarts of oil in a large pot until it reaches 350°F. When oil is hot, fry croquettes in batches until they are golden brown, about 6 minutes per batch.
    6. When croquettes come out of the fryer, let cool for a few minutes on a plate lined with paper towels.
    7. Serve croquettes while still warm. If you aren’t going to serve immediately, you can keep cooked croquettes warm in a 200°F oven for 20 minutes or so.