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.
For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
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.
- 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
- ¼ cup roasted and salted cashews
- 1 whole roasted red pepper, seeded, diced
- 1 garlic clove, peeled
- 1 teaspoon salt
- 1 teaspoon hot sauce
- ½ cup So Delicious Dairy Free Plain or Unsweetened Cultured Coconut Milk
- 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 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.)
- 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.