Gluten free salmon potato croquettes – The Brown Paper Bag

Gluten free salmon potato croquettes

Thinking through how I can diversify the way our family consumes fish and make it fun at the same time and these delicious SALMON POTATO CROQUETTES came to mind. They’re great for these balmy summer nights in oz because you can prep in advance and then just pop in the oven / air frier too cook and add a light salad.

Nutritionally they’re an excellent way to:

+ get oily / DHA rich fish into your diet – DHA supports brain function, cognition, reduces inflammation AND…

+ if you crush the bones into your tinned salmon you’ll have the added bonus of CALCIUM for bone / teeth health and healthy electrolytes/fluid balance combined with the…

+ POTASSIUM in the potatoes – boom chicka boom!

Served ours with a yummy aioli, but you could make your own with greek yogurt, dijon and herbs and LOTS of lemon.

Find the recipe below.

SALMON AND POTATO CROQUETTES

Makes approximately 12-15 croquettes

400g white potatoes, peeled

200g tinned pink salmon / tuna (use which you prefer and is on hand)

1 egg yolk

4 tablespoons caramelised onion or 1 chopped spring onion

Crust: (I made these gluten free but use whatever is on hand and works for you)

20g sorghum flour for GF / spelt flour for regular

2 eggs

4 tbsp sesame seeds for GF / breadcrumbs for regular

3 tablespoon extra virgin olive oil

To serve:

Aioli

Lemon wedges

Make the filling by boiling potatoes until soft, then mash well. Add tinned salmon / tuna and onion, whisk egg yolk and add, then mix to combine well. Set up your crusting ‘station’. Place sorghum flour into a shallow bowl. Crack eggs into another bowl. Pour sesame seeds onto a plate. Portion the salmon and potato mix into 12-15 pieces, squeeze together and roll into a mini log. Coat in some flour, followed by egg and sesame. Place onto separate tray / plate and repeat with remaining mixture. If using an air-frier, spray or brush with the extra virgin olive oil, set air-frier to 200C and arrange the croquettes to fit in frier. Cook for 12-15 minutes or until just golden. If using an oven, heat to 180C and line a large baking tray with greaseproof paper. Arrange croquettes onto tray, spray or brush with extra virgin olive oil and cook for 15-18 minutes or until lightly golden. Serve with lots of lemon wedges, sea salt, black pepper and aioli or a yummy home made tartare of your choice, and a big green salad.

*I’ve linked the brand I prefer for aioli / caramelised onion. This is not a sponsored post.