3tbspolive oilseparated, for pan frying the croquettes
lemon wedgesto garnish
Line a baking dish with parchment paper.
Preheat oven to 350 F (180 C).
Place salmon on parchment paper. Add a pinch of salt and bake for about 12 minutes or until flakes easily.
Meanwhile, in a large bowl, combine the egg, garlic, green onions, chives, bread crumbs, mustard, lemon juice and pepper.
Add the mashed potatoes and thoroughly combine together.
Once the salmon is baked, flake entire fillet.
Gently fold salmon in the mashed potato mixture.
With a large disher, portion into 9 patties. Cut each portion in half to obtain 18 croquettes.
Refrigerate for at least 15 minutes.
In a large nonstick skillet, over medium heat, and working in batches of thirds, heat one tablespoon of olive oil and pan fry, shaking skillet back and front, until golden and hot in the center, about 10 minutes.
Repeat until all the croquettes have been pan fried.
Garnish with lemon wedges and serve with your favorite yogurt sauce.
There is an inactive time of about 15 minutes while waiting for the croquettes to firm up in the fridge. You can replace fresh salmon with 1 can (213 grams) of salmon. Be sure to drain the liquid and properly mash up the bones.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe lightly adapted from Canadian Living recipe