Salmon and Potato Croquettes with Creamy Romesco Dip


This recipe for salmon and potato croquettes is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Alyse Raponi. For both the potato croquettes and romesco dip, she uses Cultured Coconut Milk Yogurt from So Delicious.

Salmon & Potato Croquettes with Creamy Romesco DipSo Delicious Dairy Free 3 Course Recipe Contest BadgeAlyse says, “This appetizer is for beginner cooks and is easy on the budget. It uses simple ingredients we have around the house. This recipe makes 30 2-inch potato croquettes for any large party.”

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Salmon and Potato Croquettes

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, and soy-free. Just use caution in the oil that you select for frying; many vegetable oils are soy-based. Other oil options include rice bran, avocado, or canola.

For gluten-free and dairy-free potato croquettes, use gluten-free bread crumbs.

Salmon and Potato Croquettes with Creamy Romesco Dip
Prep time
Cook time
Total time
The flavors in this recipe, by Alyse Raponi, are rich and spot on. The croquettes taste amazing right out of the oven and chilled as leftovers. We enjoyed them for lunch over salad one day, and rice the next. The dip is simply a delicious bonus. On a second batch, we trialed the recipe with Coconut Milk Beverage (3 tablespoons) in the croquettes (we ran out of Cultured Coconut Milk) - also amazing! Our Tip: We found it beneficial to press extra breadcrumbs onto the croquettes prior to cooking - simply rolling didn't adhere many. However, we did use gluten-free breadcrumbs (delish!)
Serves: 30 2-inch croquettes
Salmon and Potato Croquettes:
  • 1 can 213 grams (7 to 8 ounces) salmon, drained and skin removed
  • 1-1/2 cups grated and squeezed potato (place into paper towels and squeeze to remove excess moisture)
  • 1 cup bread crumbs + extra for rolling croquettes (about 1 to 2 cups additional)
  • ¼ cup So Delicious Dairy Free Plain or Unsweetened Cultured Coconut Milk
  • 2 tablespoons chopped flat leaf parsley
  • 1 grated (or finely minced) small to medium onion
  • 1 can 227 grams (8 ounces) water chestnuts, drained finely chopped
  • 2 large eggs
  • 1 teaspoon salt
  • 4 dashes hot sauce or to taste
  • 1 teaspoon thyme
  • Vegetable oil for frying
Creamy Romesco Dip
Salmon & Potato Croquettes
  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 ½-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.)
  4. 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.
Creamy Romesco Dip
  1. 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.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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