Parmesan crumbed salmon potato pea croquettes

That sounds like a delicious and hearty dish! Parmesan-Crumbed Salmon, Potato, and Pea Croquettes would make a great appetizer or main course. Here’s a recipe for you to try:

Parmesan-Crumbed Salmon, Potato & Pea Croquettes

Ingredients:

For the Croquette Mixture:

• 2 medium potatoes, peeled and diced
• 1 can (about 6 oz) of salmon (or 1 cup cooked fresh salmon, flaked)
• 1/2 cup frozen peas (thawed and drained)
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped parsley
• 1 egg (beaten)
• 1 tablespoon Dijon mustard (optional, for a bit of tang)
• Salt and pepper, to taste
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon onion powder (optional)

For the Breading:

• 1/2 cup all-purpose flour (for dredging)
• 1 egg (beaten)
• 1 cup breadcrumbs (Panko works best for extra crunch)
• 1/4 cup grated Parmesan cheese (for the breadcrumbs)
• Salt and pepper, to taste

For Frying:

• Vegetable oil (for frying)

Instructions:

1. Cook the potatoes:

   • Place the diced potatoes in a pot of salted water and bring to a boil. Cook until they are fork-tender (about 10-15 minutes). Drain and mash them until smooth.

2. Prepare the salmon mixture:

   • If using canned salmon, drain it and remove any bones or skin. Flake the salmon with a fork.
   • In a large bowl, combine the mashed potatoes, flaked salmon, peas, grated Parmesan, parsley, beaten egg, Dijon mustard (if using), garlic powder, onion powder, and a pinch of salt and pepper. Mix well until everything is evenly combined. The mixture should be firm enough to shape into croquettes.

3. Form the croquettes:

   • With your hands, take about 2 tablespoons of the mixture and shape it into a small oval or round shape. Repeat with the rest of the mixture.

4. Bread the croquettes:

   • In one shallow bowl, place the flour.
   • In another shallow bowl, beat the egg.
   • In a third bowl, combine the Panko breadcrumbs and grated Parmesan cheese.
   • Dredge each croquette in flour, dip it into the beaten egg, and then coat it in the breadcrumb mixture. Ensure each croquette is well-coated.

5. Fry the croquettes:

   • Heat about 1/2 inch of vegetable oil in a large frying pan over medium heat.
   • Fry the croquettes in batches, turning them occasionally, until they are golden brown and crispy on all sides (about 4-5 minutes per batch).
   • Use a slotted spoon to remove the croquettes from the pan and place them on paper towels to drain excess oil.

6. Serve:

   • Serve the croquettes hot with a side of tartar sauce, a squeeze of lemon, or a fresh green salad. They also pair wonderfully with a dipping sauce like garlic aioli or a creamy mustard sauce.

Tips:

• If you prefer baking the croquettes, preheat the oven to 400°F (200°C) and place the breaded croquettes on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown, flipping them halfway through.
• You can make the croquettes ahead of time and freeze them before frying. Just ensure they’re fully thawed before cooking.

This recipe brings together the richness of salmon, the creaminess of mashed potatoes, and the freshness of peas, all encased in a crispy, Parmesan-crusted shell. Let me know how they turn out if you give it a go!