Potato and salmon croquettes are a tasty and versatile idea, perfect for a tasty appetizer, a light main course or an aperitif with friends. The soft heart of potatoes meets the delicate flavor of salmon to create an irresistible combination.

Ingredients for about 12 croquettes:

-500 g yellow-fleshed potatoes èVita ResiduoZero
-200 g fresh salmon (or smoked, as you prefer)
-1 egg
-30 g grated parmesan cheese
-Fresh chopped parsley (to taste)
-Salt and pepper (to taste)
-Breadcrumbs (to taste)
-Flour (to taste)
-Seed oil (for frying, or olive oil for baking)

Preparation:

Wash the potatoes, boil them in plenty of salted water for about 20-25 minutes or until soft. Once ready, drain them, let them cool and peel them.

Mash the potatoes with a potato masher and collect them in a large bowl. Add the chopped salmon (if using fresh salmon, steam or pan cook it first), egg, grated Parmesan cheese, chopped parsley, salt and pepper. Mix all the ingredients well until smooth.

With slightly damp hands, take a small amount of dough and shape it into a cylinder or ball shape. Dip each croquette first in flour, then in breadcrumbs to make an even breadcrumb coating.

    -Frying: Heat the seed oil in a deep frying pan. Fry the croquettes a few at a time until golden brown, turning them gently to cook them evenly. Drain them on paper towels.

   -Baking: Arrange the croquettes on a baking sheet lined with baking paper, brush them with a drizzle of olive oil and bake at 200°C for about 20 minutes, turning them halfway through baking.

Serve the croquettes warm, accompanying them with a yogurt sauce, mayonnaise or a fresh salad.

- For an extra touch, you can add grated lemon zest or a pinch of smoked paprika to the mixture.
- The croquettes can be frozen before baking and fried or baked as needed.
Potato and salmon croquettes are a simple but impressive recipe that will appeal to young and old alike. Try it and be conquered by their goodness!