These are a yummy way to use up leftover salmon. I planned ahead and made mashed potatoes with barbecued salmon so that I could try out this Mark Bittman recipe. Shaping these into croquettes was a little finicky, so next time I might try to form them into patties instead.
I served them with honeyed-ginger carrots and lemony kale with onions, garlic and pine nuts.
What you need:
1 cup leftover salmon meat
1 cup leftover mashed potatoes
1/2 cup finely diced onion
a few chopped parsley leaves
1 teaspoon grated fresh ginger
1 teaspoon dijon mustard
salt and pepper to taste
lemon wedges (optional)
What you do:
1. Mix all the ingredients except the olive oil and lemon together, using just enough breadcrumbs to stiffen the mixture.
2. Form into small logs or patties, then coat in bread crumbs. Place on a rack, then refrigerate for 15 to 20 minutes to dry them out a little.
3. Heat some olive oil over medium heat, then cook the croquettes until they are browned.
Serve them with lemon wedges if you like, or a yogurt dill sauce.