Salmon Croquettes and Martini Caper

Martini Shaker and Glass

Recipes in this Post

Every once in a while, I make too many mashed potatoes.  Yes, it’s true, even Spane and I cannot eat as many as I made the other night with liver and onions!  A long time ago, I discovered that salmon croquettes were particularly good using a left over baked potato as binder.  I had left over mashed, why not I thought?

These turned out so good I didn’t even have chance to take pictures!  Amber and I munched on them while we sat and talked over a Caper Martini.

Recipe: Salmon Croquettes

Summary: A great way to use left overs


  • 1 can pink salmon
  • 1 cup mashed potatoes
  • 1 tablespoon mayonnaise
  • 1 tablespoon wheat germ
  • 1 teaspoon capers
  • 1/4 teaspoon Zatarain’s Creole Spice Mix
  • 2 packets True Lemon
  • 1 egg, beaten
  • 1 tablespoon milk
  • Panko breadcrumbs
  • Oil for frying


  1. In a large bowl, a stand mixer works really well, put the salmon, potatoes, wheat germ, mayonnaise, capers, spice and lemon. Mix well, and taste for seasoning.
  2. Have ready a cooling rack on a cutting board, a shallow bowl and another shallow bowl or plate for the breading.
  3. Beat the egg with the milk in the shallow bowl, and put the Panko bread crumbs in the other.
  4. Take a portion of the salmon mixture, a little bit bigger than a tennis ball, and roll it into a football shape.
  5. Dip the football into the egg mixture, then roll it around in the breadcrumb mixture to thoroughly coat it.
  6. Set on the cooling rack, and continue with the rest of the salmon mixture until it is completely gone.
  7. Set the cutting board in the refrigerator for at least a half an hour to dry.
  8. Heat oil in a deep frying pan. If you have a Nesco, heat it to 200 degrees, if not heat the oven, and have ready a baking sheet with another cooling rack.
  9. When the oil has reached about 375, put three to four of the croquettes in the oil. Do not crowd the pan. Fry on both sides until they are golden brown.
  10. Remove from the oil and set on the cooling rack with the unfinished croquettes for a second before transferring to either the Nesco or the baking sheet.
  11. Continue with the remaining croquettes until all are cooked.
  12. Serve on a platter with tartar sauce if desired.

Quick notes

If you do not have true lemon packets, you might have to increase the wheat germ to make up for the amount of liquid.

Preparation time: 40 minute(s)

Cooking time: 10 minute(s)

Diet type: Pescatarian

Number of servings (yield): 4

Culinary tradition: USA (Southern)

My rating 5 stars:  ★★★★★ 15 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Recipe: Martini Caper


  • 1 cup Gin
  • 1 teaspoon capers
  • 1 teaspoon caper juice
  • Ice


  1. In a cocktail mixer, put the ice, gin, capers and their juice. Shake vigorously and serve in chilled martini glasses.


You could add vermouth if you like it (I don’t), and olives for a dirtier Martini Caper.

Preparation time: 1 minute(s)

Cooking time: 1 minute(s)

Number of servings (yield): 4

Culinary tradition: USA (Nouveau)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Tagged , , , , , , , . Bookmark the permalink.

One Response to Salmon Croquettes and Martini Caper

  1. Eyrwqey says:

    Good post, added you to my RSS reader.

Leave a Reply