This recipe was given to me by a Minorcan friend, Mary, back around 1968. She always used leftover mashed potatoes and a small can of red sockeye salmon. It was her way of using up leftover mashed potatoes. I seldom make mashed potatoes, but often find that I have leftover cooked salmon. So for the potatoes, I just microwave enough white potatoes to make what I need. I simply mash and salt them without using any butter or milk. As with many of my concoctions, the amounts are approximate and flexible to your taste.
1 1/2 cups of flaked cooked salmon, skin and small bones removed
(or one 7.5 oz. can of red sockeye – not pink! – salmon)
2 1/2 cups of mashed white potatoes, with or without the skin.
1 cup finely chopped onion
1 egg (or 2, if they are small eggs or the amounts of salmon and potato are greater)
salt and pepper to taste
cracker meal as needed
small amount of vegetable oil for frying
In a medium bowl, mix together the flaked salmon, mashed potatoes, finely chopped
onion and salt and pepper to taste. Add the egg(s) and mix well. Using a 1/3 size
measuring cup, scoop out the salmon mixture leveling off the top. Using a spoon or butter knife, scrape the mixture out of the measuring cup into a shallow bowl containing some cracker meal. Coat all sides of the croquette with cracker meal and flatten slightly. I make up all the coquettes before I start frying them. Heat about 1/4 inch of vegetable oil in a heavy frying pan. When the oil is hot, fry the croquettes for about 3 to 5 minutes per side or until golden brown. Drain on paper towel.
A note about canned salmon: Years ago, I used to go to all kinds of trouble to remove the little bones found in canned salmon. But as time when on, I realized that those little bones are completely cooked and will just mash right up along with the salmon. So it’s up to you. If they bother you, pick them out. But if you don’t remove them, you won’t even know they’re in the finished product.