Autumn Salmon and Butter Croquettes

Name: Autumn Salmon and Butter Croquettes
Cuisine: American
Ingredients: 2 medium Potatoes; 1 Salmon filet; 1/2 Onion; 1 heaping tablespoon Butter; 1 Salt and pepper; 1 just enough to add a subtle flavour Condensed milk (optional); 1 Flour, panko, frying oil; 1 Egg

cookpad.japan @cookpad_jp

I wanted to make croquettes for the autumn.
I think I will try making croquettes with mushrooms or chestnuts next.

You don't need to add ground meat to make these croquettes rich. The butter adds a deeply rich flavour on its own.
The idea for using condensed milk as a 'hidden flavor' in croquettes comes from the mother and son food writers Katsuyo and Kentaro Kobayashi. I borrowed the idea from their cookbooks! For searves 2 (about 10 small croquettes). Recipe by Ecohime

I wanted to make croquettes for the autumn.
I think I will try making croquettes with mushrooms or chestnuts next.

cookpad.japan @cookpad_jp

I wanted to make croquettes for the autumn.
I think I will try making croquettes with mushrooms or chestnuts next.

Saved

Ingredients

2 mediumPotatoes
1Salmon filet
1/2Onion
1heaping tablespoon Butter
1Salt and pepper
1just enough to add a subtle flavour Condensed milk (optional)
1Flour, panko, frying oil
1Egg

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Steps

1

Wet the potatoes in water. Wrap the wet potatoes in plastic wrap individually and microwave for 3 minutes. Poke with a chopstick to see if it is cooked through. If the potato is not done, microwave a little bit longer. Microwave the salmon fillet and flake. Mince the onion.
2

While the potato is hot, peel off the skin and mash. Add the butter, and a splash of condensed milk for flavour.
3

Cook the minced onion from Step 1 in a pan. You can use oil or butter for this. Once the onion is cooked, mix with the salmon from Step 1, then with the potato mixture from Step 2 and mix well. Season with salt and pepper to your liking.
4

Form the mixture from Step 4 into golf ball portions. Roll in flour, then in egg, then in panko. Fry the coated balls in oil.
5

When the croquettes have turned golden brown, remove from the oil. You are now finished. I recommend dressing them with a sauce composed of 1 part mayonnaise and 1 part ketchup.