Salmon Croquettes

Salmon Croquettes

22 November, 2018
Average: 1.6 (21 votes)

serves for


total time

1 HR 35 MIN


Vegetable oil
1 l
Skinless salmon fillet
400 gr
Maris Piper potatoes
400 gr
Plain flour
100 gr
Dried breadcrumbs
120 gr
parsley, finely chopped
1 tbsp
Sprigs of dill
to garnish


  1. Place the salmon fillet in a large saucepan and cover with water.
  2. Poach over a medium heat for 10-12 minutes until just cooked and springy to the touch.
  3. Drain and allow to cool to one side.
  4. Boil the potatoes in a large pan of salted boiling water until tender; usually 15-20 minutes.
  5. Drain and allow to cool for two minutes before mashing.
  6. Flake the salmon in a separate bowl and transfer to a food processor along with the potato, one of the eggs, parsley, 50 g of plain flour and seasoning.
  7. Pulse until smooth and transfer to a mixing bowl and chill for 30 minutes.
  8. Meanwhile, heat the vegetable oil in a large heavy-based saucepan to 170 degrees.
  9. Take 2 tbsp of the mixture to form cylindrical croquettes using your hands. Roll in the remaining flour and pat off any excess.
  10. Dip in the egg and coat in the breadcrumbs evenly before arranging on a lined baking sheet.
  11. Deep-fry the croquettes in batches for 3-4 minutes until golden brown and crispy.
  12. Serve immediately with lemon wedges and sprigs of dill.

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