Salmon Croquette Recipe Mediterranean Style
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
6 servings
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Calories
349 kcal
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Course
Main Course, Appetizer
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Cuisine
Mediterranean
Salmon Croquette Recipe Mediterranean Style
Description
Salmon Croquette Recipe Mediterranean Style combines basic pantry ingredients into a savory croquette featuring mashed russet potatoes and canned or leftover salmon. Seasoned with green onions, paprika, garlic powder, mustard, and breadcrumbs, the mixture is refrigerated to firm up before shaping. Pan-seared in olive oil, croquettes achieve golden brown, crisp exteriors while staying tender on the inside.
The spices and mustard add a subtle depth that complements the richness of the salmon and the mild texture of the mashed potatoes. The croquettes hold their shape well thanks to eggs and breadcrumbs, making them easy to cook evenly on the stove.
They are traditionally served as tapas but also work well as a light lunch or dinner paired with fresh cucumber, tomato, and avocado salad or other Mediterranean-style greens. The recipe allows for baking as an alternative to frying, offering a less oily option without sacrificing much texture.
Leftover croquettes can be stored in the refrigerator for up to five days and reheated either in the microwave or oven. Substituting Yukon gold potatoes for russet is possible, giving a slightly different flavor and texture balance.
Ingredients
- 4 russet potato peeled and washed
- 15 oz salmon canned or leftovers (see notes)
- 2 large egg
- 3 green onions chopped
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp mustard
- 1/3 cup breadcrumbs
- 4 tbsp olive oil
Instructions
- Bring a pot of water to boil. Boil the potatoes until fork tender.
- Drain and place the potatoes in a large bowl and mash them using a fork or a potato masher.
- Add in cooked salmon and mix well.
- Add in the eggs and stir.
- Add green onions, paprika, salt, garlic powder, mustard and breadcrumbs. Mix well until all the ingredients are incorporated.
- Cover the bowl and refrigerate for 1 hour.
- After one hour, take the bowl out of the fridge and take about 2 tablespoons of the mixture. Shape it into a cylinder using your hands. Repeat with the remaining mixture.
- Heat 2 tablespoons olive oil in a pan over medium heat and sear the croquettes on one side for 3 minutes. Flip and sear on other sides until golden brown. Add more oil to sear the next batch if needed.
Notes
- Use canned salmon or leftover baked salmon depending on availability and preference.
- These croquettes can be baked at 375°F for 20-25 minutes on parchment-lined sheet pans as a frying alternative.
- Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat using microwave or oven at 280°F for about 20 minutes.
- Yukon gold potatoes can be substituted for russet potatoes to slightly alter the texture and flavor.
- Serving suggestions include Spanish tortilla, patatas bravas, or fresh Mediterranean salads like cucumber tomato avocado.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 129mg | 43% |
| Sodium | 475mg | 20% |
| Potassium | 889mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 245mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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