Salmon and Sole Croquettes

montevideo-2-7-21After cutting off the perfect fillets from our recent fish purchases, I had a few end pieces left over.  Too thin in my opinion to make a lunch meal with but just perfect for croquettes. So the freezer held a piece of sole as well as two pieces of salmon.

I did not want to use a bunch of bread crumbs so I decided to make a baked potato and use that as the filler.

Salmon or Fish Croquettes

  • 1/2 lb of fish

cook the fish in a frying pan on medium heat with a small amount of oil, until almost cooked through. Set aside and let cool. Once cool separate into chunky pieces.

  • 1 large unpeeled potato, washed, stabbed a few times and microwaved until cooked set aside and let cool. Once cool peel and cut into bite sized pieces.
  • 1 tablespoon of chopped onion
  • 2 tablespoon of chopped celery including leaves
  • 1 tablespoon fresh herb, basil or thyme or cilantro would work well
  • 1 large egg, whisked to combine
  • a few slices of chopped red pepper or a dash of red pepper flakes
  • 1/4 teaspoon salt
  • dash of pepper

I kept the sole separate from the salmon by using two bowls and putting half of the ingredients in each bowl, but I think it could work combined also.

Combine fish and potato and mix together.  Add the balance of the ingredients. Mix well. Form into patties.

In a large frying pan with a small amount of vegetable oil on medium heat, add your fish patties.  Cook until crispy and turn and do the same on the other side.

I love a horseradish ketchup sauce where as Joe prefers a tartar sauce.

Serve with a big salad. Enjoy – we sure did!

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