Updated: May 22
If you have leftover mashed potatoes, this recipe is a fun idea. My son loves Route 11 Chesapeake Bay Chips. Using them as a coating for this croquette recipe was not only fun but it made them quite delicious. I added smoked salmon to the mashed potatoes and the taste was amazing. I served the croquettes with Peri Peri sauce. Some people felt that the spice of the Peri Peri sauce took away from the Old Bay seasoning. You really can serve it either plain or with whatever sauce you choose.
1 1/3 cup potato flakes (cooked as directed on package) or you can also use homemade mashed potatoes
4 slices of smoked salmon, chopped
1 teaspoon preserved lemon, chopped
1 tablespoon parsley, chopped
3 whole eggs, beaten
1/2 cup cassava flour
1 bag of Route 11 Chesapeake Bay Chips, (crunched)
Vegetable oil for frying
Prep Time: 45 minutes
Cook Time: 8 minutes each croquette
Mix the mashed potatoes with the salmon, lemon and parsley.
Slowly add in the beaten eggs and mix well.
Add in the cassava flour and mix well with a fork. The mixture should be firm.
Make round croquettes the size of a golf ball
Place the chips in a small paper bag. With a rolling pin, mash up the chips. Place the crumbs on a plate.
Heat the oil in a pan on a medium heat.
Roll the croquettes in the chips to coat. Place in the hot oil. Cook until golden (about 8 min.).
Let drain on a cookie sheet lined with a paper towel before serving .