Salmon and Potato Croquettes with Creamy Romesco Dip

Name: Salmon and Potato Croquettes with Creamy Romesco Dip
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 30
Cuisine: Spanish, European
Ingredients: 118 milliliters So Delicious Dairy Free Plain or Unsweetened Cultured Coconut Milk; 2 larges eggs; 2 Tbsps 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; 237 milliliters grated and squeezed potato (place into paper towels and tablespoon to remove excess moisture); 59 milliliters roasted and salted cashews; 1 whole roasted red pepper, seeded, diced; 198 grams can 213 grams salmon, drained and skinless; 1 teaspoon salt; 1 teaspoon thyme; 30 servings Vegetable oil for frying; 227 grams can 227 grams water chestnuts, drained finely chopped

The recipe Salmon and Potato Croquettes with Creamy Romesco Dip is ready in around 1 hour and 10 minutes and is definitely an outstanding gluten free, dairy free, whole 30, and pescatarian option for lovers of European food. One serving contains 49 calories, 2g of protein, and 3g of fat. This recipe serves 30. It can be enjoyed any time, but it is especially good for The Super Bowl. Head to the store and pick up squeezed potato, vegetable oil, salt, and a few other things to make it today. It works well as an inexpensive hor d'oeuvre.

Instructions

Mix all ingredients together in a bowl, except the extra crumbs. Allow to rest 30 minutes to absorb liquids.

Equipment you will use

Bowl

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.

Ingredients you will need

Breadcrumbs

Ice Cream

Roll

Equipment you will use

Ice Cream Scoop

Place in a preheated skillet with 1/2-inch of oil in pan. Cook to a golden brown on both sides.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pop

Equipment you will use

Baking Sheet

Oven

Place on a baking sheet frozen and baked for 30 min to warm through.

Equipment you will use

Baking Sheet

Place nuts into a food processor or blender, grind to a fine crumb.

Ingredients you will need

Nuts

Equipment you will use

Food Processor

Blender

Add the pepper, garlic and seasonings, continue to blend to a smooth consistency. Stir in the yogurt.

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Seasoning

Garlic

Pepper

Yogurt

Scrape into a decorative bowl.

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

118milliliters

So Delicious Dairy Free Plain or Unsweetened Cultured Coconut Milk 2larges

eggs 2Tbsps

chopped flat leaf parsley 1

garlic clove, peeled 1teaspoon

hot sauce 4dashes

hot sauce or to taste 1

grated (or finely minced) small to medium onion 237milliliters

grated and squeezed potato (place into paper towels and tablespoon to remove excess moisture)59milliliters

roasted and salted cashews 1

whole roasted red pepper, seeded, diced 198grams

can 213 grams salmon, drained and skinless 1teaspoon

salt 1teaspoon

thyme 30servings

Vegetable oil for frying 227grams

can 227 grams water chestnuts, drained finely chopped

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.