After 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!