Shankar's Favorite Salmon Croquettes

3 large red potatoes, cleaned and chopped with skins on for boiling
1 - 14.75 oz can of Wild Alaskan Pink Salmon, drained (Pick the variety that has skin and bones as they are healthier. Don't worry, the bones are soft and edible.)
1 tbs grape seed oil (or canola oil - choose an oil that does not turn rancid in high heat)
1 large yellow onion, chopped
2 tsp garlic, chopped (if you like garlic, make it 3 tsp)
1 tsp cumin, ground
1 tsp coriander, ground
1 jalapeño, chopped
1/4 tsp red pepper, ground
1 tsp salt (or to taste)
1 tsp black pepper (or to taste)
1/2 cup fresh cilantro, chopped
1 egg
2/3 cup of Panko breadcrumbs (Japanese style breadcrumbs with a wonderful crunchy texture found in large grocery stores with international food sections)
Non-stick cooking spray

Makes 12 croquettes - 2 croquettes per serving

Preheat oven to 450 degrees

Place chopped potatoes in pot; cover with water and boil (add a dash of salt if you prefer). Once soft, drain water and mash potatoes.

Heat oil in large pan over medium heat. Add onions and garlic. As onions begin to turn translucent, sprinkle on about 1/3 tsp of salt and black pepper. Continue cooking until onion starts to brown. (Cooking onions and garlic over a medium heat rather than a high heat will release more of their flavor into the overall dish).

When the onions are finished, turn off the heat and add cumin, coriander, chopped jalapeño, red pepper and a bit more of the salt and black pepper. Mix in the salmon. Stir and mash the salmon into the spices to fully coat.

Add the mashed potato about 1/2 cup at a time to the spiced salmon and onion mixture thoroughly to make a potato dough. About half way through adding the mashed potatoes add a bit more salt and pepper.

Add the fresh cilantro to the mix, again mixing thoroughly.

Roll the potato dough into 12 large balls and set aside.

Crack the egg into a small bowl and discard the shell. Add a splash of water and a dash of salt to the egg and whip with a fork.

Place the 2/3 cup of bread crumbs on a plate.

Line a baking sheet with foil and spray foil with non-stick cooking spray.

Dip one potato dough ball into the egg mixture; then roll in the breadcrumbs, for a light even coating; then place ball on the baking sheet and flatten ball into a thick patty.
Repeat for all 12 balls (an assembly line makes this a faster process).

Bake the croquettes for 10 min.
Turn the oven to broil for 5 to 10 min, until breadcrumb coating is golden brown. Flip over the croquettes and continue broiling the other side for another 5 min.

Few pointers here:
First, don't feel compelled to add all the mashed potatoes to the spiced salmon and onion mixture. If you feel you have a good mix stop there - less potato for a more salmon flavor or more potato for a less salmon flavor.

Second, salt and pepper is used primarily to enhance the flavors of the other ingredients. By layering in the salt and pepper (a bit at a time throughout the cooking process), you are pulling in the flavors of the ingredients.

Third, my husband really likes his croquettes peppery, so I add quite a bit of black pepper and a dash more red pepper. Let your taste buds guide you here. Keep in mind that cumin is rather spicy, too.

I serve these with a wilted spinach salad and a and a yogurt raita to temper the heat.

Number of Servings: 6

Recipe submitted by SparkPeople user SUSANNAMC.