• 17 Dec - 23 Dec, 2022
  • Mag The Weekly
  • Cookery


· 4 russet potatoes, peeled

· 425 g canned salmon

· 2 large eggs

· 3 green onions, chopped

· ½ teaspoon paprika

· 1 teaspoon garlic powder

· ¼ teaspoon salt

· 1 tablespoon mustard

· 1/3 cup breadcrumbs

· 4 tablespoons olive oil


Bring a pot of water to boil. Boil the potatoes until fork tender. Drain and place the potatoes in a large bowl and mash them using a fork or a potato masher. Add in cooked salmon and mix well. Add in the eggs and stir. Add green onions, paprika, salt, garlic powder, mustard and breadcrumbs. Mix well until all the ingredients are incorporated. Cover the bowl and refrigerate for an hour. After one hour, take the bowl out of the fridge and take about two tablespoons of the mixture. Shape it into a cylinder using your hands. Repeat with the remaining mixture. Heat two tablespoons olive oil in a pan over medium heat and sear the croquettes on one side for three minutes. Flip and sear on other sides until golden brown. Add more oil to sear the next batch if needed and enjoy with any sauce.