Salmon Croquettes Sweet Potatoes

45 mins
Serves 1
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Directions

  1. 1Add Greek yogurt to a bowl.
  2. 2Add Greek yogurt to a bowl.
  3. 3Add Greek yogurt to a bowl.
  4. 4Add chopped Thassos or Kalamata olives to the yogurt.
  5. 5Add chopped Thassos or Kalamata olives to the yogurt.
  6. 6Add chopped Thassos or Kalamata olives to the yogurt.
  7. 7Grate garlic cloves into the bowl.
  8. 8Grate garlic cloves into the bowl.
  9. 9Grate garlic cloves into the bowl.
  10. 10Grate orange zest into the bowl.
  11. 11Grate orange zest into the bowl.
  12. 12Grate orange zest into the bowl.
  13. 13Chop parsley.
  14. 14Chop parsley.
  15. 15Chop parsley.
  16. 16Squeeze lemon juice into the bowl.
  17. 17Squeeze lemon juice into the bowl.
  18. 18Squeeze lemon juice into the bowl.
  19. 19Squeeze orange juice into the bowl.
  20. 20Squeeze orange juice into the bowl.
  21. 21Squeeze orange juice into the bowl.
  22. 22Add chopped parsley to the bowl.
  23. 23Add chopped parsley to the bowl.
  24. 24Add chopped parsley to the bowl.
  25. 25Add salt and pepper to taste.
  26. 26Add salt and pepper to taste.
  27. 27Add salt and pepper to taste.
  28. 28Mix all the ingredients for the sauce thoroughly.
  29. 29Mix all the ingredients for the sauce thoroughly.
  30. 30Mix all the ingredients for the sauce thoroughly.
  31. 31Transfer the sauce to a container.
  32. 32Transfer the sauce to a container.
  33. 33Transfer the sauce to a container.
  34. 34Refrigerate the sauce.
  35. 35Refrigerate the sauce.
  36. 36Refrigerate the sauce.
  37. 37Remove the skin from the salmon fillet.
  38. 38Remove the skin from the salmon fillet.
  39. 39Remove the skin from the salmon fillet.
  40. 40Slice the salmon into strips.
  41. 41Slice the salmon into strips.
  42. 42Slice the salmon into strips.
  43. 43Mince the salmon with a knife or chop on a large sieve.
  44. 44Mince the salmon with a knife or chop on a large sieve.
  45. 45Mince the salmon with a knife or chop on a large sieve.
  46. 46Place minced salmon into a bowl.
  47. 47Place minced salmon into a bowl.
  48. 48Place minced salmon into a bowl.
  49. 49Cut boiled sweet potatoes into small cubes.
  50. 50Cut boiled sweet potatoes into small cubes.
  51. 51Cut boiled sweet potatoes into small cubes.
  52. 52Add chopped sweet potatoes to the bowl with salmon.
  53. 53Add chopped sweet potatoes to the bowl with salmon.
  54. 54Add chopped sweet potatoes to the bowl with salmon.
  55. 55Grate Bulgarian cheese into the bowl.
  56. 56Grate Bulgarian cheese into the bowl.
  57. 57Grate Bulgarian cheese into the bowl.
  58. 58Grate Parmesan cheese into the bowl.
  59. 59Grate Parmesan cheese into the bowl.
  60. 60Grate Parmesan cheese into the bowl.
  61. 61Add salt and pepper to taste.
  62. 62Add salt and pepper to taste.
  63. 63Add salt and pepper to taste.
  64. 64Chop parsley.
  65. 65Chop parsley.
  66. 66Chop parsley.
  67. 67Add chopped parsley to the bowl.
  68. 68Add chopped parsley to the bowl.
  69. 69Add chopped parsley to the bowl.
  70. 70Mix all the ingredients for the croquettes.
  71. 71Mix all the ingredients for the croquettes.
  72. 72Mix all the ingredients for the croquettes.
  73. 73Cover the bowl and refrigerate for 30 minutes.
  74. 74Cover the bowl and refrigerate for 30 minutes.
  75. 75Cover the bowl and refrigerate for 30 minutes.
  76. 76Whisk eggs with a little salt.
  77. 77Whisk eggs with a little salt.
  78. 78Whisk eggs with a little salt.
  79. 79Pour oil into a pot for frying.
  80. 80Pour oil into a pot for frying.
  81. 81Pour oil into a pot for frying.
  82. 82Form balls of 45-50g from the croquette mixture.
  83. 83Form balls of 45-50g from the croquette mixture.
  84. 84Form balls of 45-50g from the croquette mixture.
  85. 85Pass the croquette balls through flour.
  86. 86Pass the croquette balls through flour.
  87. 87Pass the croquette balls through flour.
  88. 88Pass the croquette balls through beaten eggs.
  89. 89Pass the croquette balls through beaten eggs.
  90. 90Pass the croquette balls through beaten eggs.
  91. 91Pass the croquette balls through breadcrumbs.
  92. 92Pass the croquette balls through breadcrumbs.
  93. 93Pass the croquette balls through breadcrumbs.
  94. 94Carefully place the coated balls into the pot with hot oil.
  95. 95Carefully place the coated balls into the pot with hot oil.
  96. 96Carefully place the coated balls into the pot with hot oil.
  97. 97Fry until golden brown, stirring continuously.
  98. 98Fry until golden brown, stirring continuously.
  99. 99Fry until golden brown, stirring continuously.
  100. 100Remove fried croquettes with a skimmer and place them on paper towels to drain excess oil.
  101. 101Remove fried croquettes with a skimmer and place them on paper towels to drain excess oil.
  102. 102Remove fried croquettes with a skimmer and place them on paper towels to drain excess oil.
  103. 103Place a scoop of the yogurt sauce on a plate.
  104. 104Place a scoop of the yogurt sauce on a plate.
  105. 105Place a scoop of the yogurt sauce on a plate.
  106. 106Drizzle olive oil over the sauce.
  107. 107Drizzle olive oil over the sauce.
  108. 108Drizzle olive oil over the sauce.
  109. 109Arrange the salmon croquettes on top of the sauce.
  110. 110Arrange the salmon croquettes on top of the sauce.
  111. 111Arrange the salmon croquettes on top of the sauce.
  112. 112Garnish with sun-dried tomatoes.
  113. 113Garnish with sun-dried tomatoes.
  114. 114Garnish with sun-dried tomatoes.
  115. 115Serve immediately.
  116. 116Serve immediately.
  117. 117Serve immediately.

Ingredients

  • 400 g Greek yogurt
  • 400 g Greek yogurt
  • 400 g Greek yogurt
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 12 pcs Thassos or Kalamata olives
  • 12 pcs Thassos or Kalamata olives
  • 12 pcs Thassos or Kalamata olives
  • 1 tbsp parsley
  • 1 tbsp parsley
  • 1 tbsp parsley
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 350 g salmon
  • 350 g salmon
  • 350 g salmon
  • 150 g boiled sweet potatoes
  • 150 g boiled sweet potatoes
  • 150 g boiled sweet potatoes
  • 150 g Bulgarian cheese
  • 150 g Bulgarian cheese
  • 150 g Bulgarian cheese
  • 60 g Parmesan cheese
  • 60 g Parmesan cheese
  • 60 g Parmesan cheese
  • 1.5 tbsp parsley
  • 1.5 tbsp parsley
  • 1.5 tbsp parsley
  • oil for frying
  • oil for frying
  • oil for frying
  • eggs
  • eggs
  • eggs
  • flour
  • flour
  • flour
  • breadcrumbs
  • breadcrumbs
  • breadcrumbs
  • 0.25 lemon
  • 0.25 lemon
  • 0.25 lemon
  • 0.25 orange
  • 0.25 orange
  • 0.25 orange

Equipment

bowlgraterknifecutting boardpotskimmerplate

Tips

  • For the croquettes, you can replace salmon with sea bass or sea bream.
  • You can also add coriander, half and half, with parsley.
  • Stir continuously when frying until the croquettes turn brown.
  • Serve immediately for best taste.
  • Keep the croquette mixture refrigerated for 30 minutes to firm up.
  • Make sure to grate the garlic cloves.
  • When frying, ensure the oil is not too hot before adding the balls to prevent burning and ensure even cooking.
  • Form the croquette balls to be 45-50g each for consistent cooking.
  • Chop the olives and parsley finely for the sauce to blend well.
  • When preparing the sauce, combine all ingredients and refrigerate for optimal flavor development.
  • Ensure the sweet potatoes are boiled and cut into small cubes.
  • For the sauce, use the zest and juice from both lemon and orange for a balanced citrus flavor.
  • When mixing the croquette ingredients, make sure everything is well combined and minced or chopped finely for a good texture.
  • Dredge the balls thoroughly in flour, eggs, and breadcrumbs to ensure a crispy crust.
  • Use paper towels to drain excess oil from the fried croquettes before serving to maintain crispness and reduce greasiness.
  • Drizzle olive oil over the sauce on the plate before arranging the croquettes for added richness and flavor.
  • Garnish with sun-dried tomatoes for a burst of color and tangy contrast to the rich flavors of the croquettes and sauce.
  • You can mince the salmon with a knife or chop it on a large sieve for the desired texture in the croquettes.
  • When serving, spread the sauce evenly on the plate to provide a base for all croquettes and ensure each bite has sauce.
  • Before eating, break open a croquette to see the delicious mixture of salmon and sweet potatoes.
  • Enjoy the dish with friends and family, as it’s a delightful appetizer or main course.
  • The chef seems to be happy with the final product, suggesting it’s a successful recipe.
  • The dish is presented beautifully, indicating attention to detail in plating.
  • The combination of flavors and textures in this dish is designed to be a delightful culinary experience.
  • The ingredients are fresh and visible, assuring quality.
  • The process is detailed enough for anyone to follow the recipe easily.