Salmon and Potato Croquettes with Creamy Romesco Dip
The recipe Salmon and Potato Croquettes with Creamy Romesco Dip can be made in about 1 hour and 10 minutes. For 35 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 30. One serving contains 49 calories, 2g of protein, and 3g of fat. It works well as a very reasonably priced hor d'oeuvre. Head to the store and pick up potato, roasted red pepper, vegetable oil, and a few other things to make it today. A few people really liked this European dish. It can be enjoyed any time, but it is especially good for The Super Bowl. 37 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is brought to you by Go Dairy Free. Overall, this recipe earns a not so super spoonacular score of 23%. Similar recipes include Salmon Sweet Potato Croquettes, Almond Potato With Salmon Flakes Croquettes, and Yogurt "Romesco" Dip.
Servings: 30
Preparation duration: 40 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 cup So Delicious Dairy Free Plain or Unsweetened Cultured Coconut Milk
2 large eggs
2 tablespoons chopped flat leaf parsley
1 garlic clove, peeled
1 teaspoon hot sauce
4 dashes hot sauce or to taste
1 grated (or finely minced) small to medium onion
1-1/2 cups grated and squeezed potato (place into paper towels and tablespoon to remove excess moisture)
1/4 cup roasted and salted cashews
1 whole roasted red pepper, seeded, diced
1 can 213 grams (7 to 8 ounces) salmon, drained and skinless
1 teaspoon salt
1 teaspoon thyme
Vegetable oil for frying
1 can 227 grams (8 ounces) water chestnuts, drained finely chopped
Equipment:
bowl
ice cream scoop
frying pan
baking sheet
oven
food processor
blender
Cooking instruction summary:
Mix all ingredients together in a bowl, except the extra crumbs. Allow to rest 30 minutes to absorb liquids.Roll mixture in a ball or patty, using a teaspoon or large ice cream scoop depending on the size you want. Squeeze mixture together to hold its shape and roll into extra bread crumbs.Place in a preheated skillet with 1/2-inch of oil in pan. Cook to a golden brown on both sides. Place on a baking sheet and finish baking for 20 minutes in a preheated 350ºF oven. (This can be made ahead and placed in the refrigerator uncooked, covered until ready to shape.)This can be baked ahead of time and frozen in one layer then when frozen, pop into freezer bags for easy storage, up to 2 months. Place on a baking sheet frozen and baked for 30 min to warm through.Place nuts into a food processor or blender, grind to a fine crumb. Add the pepper, garlic and seasonings, continue to blend to a smooth consistency. Stir in the yogurt. Scrape into a decorative bowl.
Step by step:
1. Mix all ingredients together in a bowl, except the extra crumbs. Allow to rest 30 minutes to absorb liquids.
2. Roll mixture in a ball or patty, using a teaspoon or large ice cream scoop depending on the size you want. Squeeze mixture together to hold its shape and roll into extra bread crumbs.
3. Place in a preheated skillet with 1/2-inch of oil in pan. Cook to a golden brown on both sides.
4. Place on a baking sheet and finish baking for 20 minutes in a preheated 350ºF oven. (This can be made ahead and placed in the refrigerator uncooked, covered until ready to shape.)This can be baked ahead of time and frozen in one layer then when frozen, pop into freezer bags for easy storage, up to 2 months.
5. Place on a baking sheet frozen and baked for 30 min to warm through.
6. Place nuts into a food processor or blender, grind to a fine crumb.
7. Add the pepper, garlic and seasonings, continue to blend to a smooth consistency. Stir in the yogurt.
8. Scrape into a decorative bowl.
Nutrition Information:
covered percent of daily need
