Time: 1 hour 35 minutes
Complexity: easily
Quantity: 15 pcs.

Leftover salmon from the day before can be used to make delicious croquettes. Mix the crumbled fish with mashed potatoes, eggs, onions, and flour. Form into balls and fry in plenty of oil. The croquettes are delicious, crispy on the outside and tender on the inside. Serve them for breakfast or as an appetizer with fish sauces.

Ingredients:

• 240 g baked or boiled salmon, crumbled
• 2 large eggs, beaten
• 2 cups mashed potatoes
• 1 small white onion, diced
• 5 cloves garlic, crushed
• 6 tablespoons flour
• Peanut oil for frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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salmon, eggs, mashed potatoes, sweet onion, garlic, premium flour

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Preparation:

Step 1
• In a large bowl, combine the salmon, eggs, mashed potatoes, onion, and garlic. Season with salt and pepper. Stir in the flour to combine.
Step 2
• Form golf ball-sized balls and refrigerate for 1 hour or overnight.
Step 3
• In a large skillet with straight sides, heat about 1 inch (2.5 cm) of peanut oil until a deep-fry thermometer registers 325°F (160°C). Fry the croquettes in batches until golden brown on one side, 3-4 minutes, adjusting the heat as needed. Then flip and fry until golden brown on the other side, another 1-2 minutes. Place the croquettes on paper towels to drain excess oil.

Votes: 30

Author of the recipe - Barack Obama's family and the White House garden