Salmon Sweet Potato Croquettes
- Yield: 4 1x
Ingredients
Scale
- 12 ounces fresh or canned salmon
- 1 medium sweet potato, about 1/2 pound
- 1 tablespoon grainy mustard
- 1 teaspoon dried dill
- 1 lemon
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (maybe)
- 1/2 cup breadcrumbs, optional
- 3–4 tablespoons butter or oil for cooking
- 1 avocado
- 2 tablespoons chopped chives or green onions
Instructions
- If using fresh salmon: put 1/4 cup water in a skillet with a little salt. Add salmon fillets skin-side down and cover. Steam over medium-high heat for about 5-7 minutes or until flaky; cool, remove skin and break it up a bit. If using canned salmon: drain the salmon well.
- Stab the sweet potato a few times with a knife tip and microwave 4 minutes or until soft. Let cool until you can handle it and then peel.
- While those cook, zest about 1/4 teaspoon lemon zest into a large bowl. Squeeze 1 teaspoon juice (reserve the rest for later) and add it to the bowl.
- Add the sweet potato, mustard, salt and pepper and mash well.
- Gently stir in the flaked salmon. Taste for salt.
- Form into 4-8 patties and roll in breadcrumbs if you like. Cover and refrigerate until ready to cook.
- Heat the oil or melt the butter over medium heat. Cook the patties slowly to brown well. Turn and cook the other side.
- Serve with avocado sauce: Mash the avocado up with the chives and 1-2 teaspoons of lemon juice. Salt to taste and serve with salmon croquettes.
Nutrition
- Calories: 375
- Fat: 24
- Carbohydrates: 20
- Protein: 20
Find it online: https://hilahcooking.com/salmon-sweet-potato-croquettes/