Baked Salmon Potato Croquettes

Crunchy on the outside and tender on the inside, these tasty baked salmon potato croquettes are served with tangy lemon garlic mayo. Great as a main or appetizer.

Whenever I have leftover mashed potatoes, I like to make some form of croquette. Sometimes I add a protein like chopped ham or fish and sometimes, I just add a little cheese and egg to make potatoes patties. 

Leftover mashed potatoes are so versatile and go with just about anything. I’ve even been known to add them to quiche filling! These salmon potato croquettes are probably my favorite.

Baked Salmon Potato Croquettes

These can be made with any cooked fish, even canned tuna, preferably albacore tuna in water. Just drain it well! 

Ingredients for about 30 croquettes

For the salmon potato croquettes:

1 fresh salmon fillet, 10 oz or 284g

Fine sea salt

Freshly ground black pepper

Olive oil

2 red chili peppers

6 green onion tops

1 1/2 lbs or 700g leftover mashed potatoes

2 eggs

Zest 1 lemon

1 - 1 1/2 cups or 70-105g panko 

For the lemon garlic mayo:

3/4 cup or 160g mayonnaise

2 tablespoons fresh lemon juice

2 cloves garlic, minced

1/4 teaspoon cayenne, optional

Method

Use a sharp knife to remove the skin from the salmon fillet. Season the fillet well with fine sea salt and freshly ground black pepper. 

Add a drizzle of olive oil to your skillet and pan-fry the salmon for about two minutes each side over a high heat. 

Cover the pan, turn the stove off and leave the salmon to finish cooking for another 4-5 minutes. Ideally, your fish should reach 140°F or 60°C internally, on an instant read thermometer. 

Remove from the pan and set aside to cool. 

Meanwhile, mince the red chili peppers and green onion tops.

Use two forks to flake the salmon. 

In a large mixing bowl, mix the leftover mashed potatoes, eggs, flaked salmon, minced chili peppers and green onion tops, along with the zest of 1 lemon.

Preheat your oven to 400°F or 200°C and prepare your baking pan by greasing it with a little olive oil and/or lining it with a silicone liner. 

To make the lemon garlic mayo, mix together the mayonnaise, garlic and lemon. Stir well to combine. 

Add the cayenne and stir again. 

Set aside while you make the croquettes. 

Put 1 cup or 70g of the panko in a large mixing bowl. Use a small scoop or a soup spoon to scoop out small golf ball sized portions of the potato croquette mixture into the panko. 

Coat the pieces with panko and use your hands to form round balls. 

Remove the croquettes to your prepared baking pan. 

Continue the process with the rest of the mixture, until all of the croquettes are ready to bake, adding more panko to your bowl, if necessary. 

Since it was only two of us at home that day, I baked just nine to eat for dinner, with a garden salad. I baked the rest the next day to take them up to my mother-in-law’s. Cover any you aren’t baking right away with cling film and refrigerate until ready to bake. Ditto with the lemon garlic mayo.

Bake the croquettes for 15-17 minutes in your preheated oven, or until golden on the outside and hot in the middle. You can turn on broil the last couple of minutes for more color, if desired. 

Serve with the lemon garlic mayo.

Enjoy! 

It’s Sunday FunDay and today my blogger friends are sharing recipes made with seafood. Many thanks to our host, Sneha of Sneha’s Recipe. Check out the links below. 

• Baked Salmon Potato Croquettes from Food Lust People Love
• Fried Prawn Masala from Sneha’s Recipe
• Pissaladière from Karen’s Kitchen Stories
• Shrimp Dip from A Day in the Life on the Farm 

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Crab Rangoon Ravioli

Fresh sheets of egg pasta filled with crabmeat, cream cheese, chives and garlic make the most succulent crab Rangoon ravioli! Serve simply buttered or with the sauce of your choice.  

We don’t eat out very often since I love to cook and my husband has gotten pretty good at it himself, since he started taking turns during the recent pandemic. One place we do like to go is a Chinese buffet that has wonderful sticky ribs and crispy shell on shrimp. It also serves my late sister's favorite, crab Rangoon, crunchy deep-fried wonton wrappers filled with cream cheese and crab. 

Crab and cream cheese are a delightful mixture but I'm not big on deep frying at home so when I had leftover crab a while back filling ravioli to boil seemed like much a better idea.

This is a dish that takes time to make but homemade ravioli dough is so worth it. And the filling is super easy to make! It’s special enough for either the main course at an intimate dinner party, or like fancy Italian restaurants do, you can serve just three or four per person in shallow bowls, as your starter. 

Crab Rangoon Ravioli

This recipe makes about 24 ravioli but is easily doubled. After making and filling the ravioli, any scraps of pasta can be cut into noodles and refrigerated to be boiled for another dish, another day. I used my leftovers in a stir-fry. This recipe was adapted from one on Thailand 1 Dollar Meals.

Ingredients  

For the egg pasta dough:

1 1/2 - 1 2/3 cups or 187.5- 208g tipo 00 flour (plus extra for rolling out the pasta)

1 egg 

1 egg yolk (save white for filling)

2 teaspoons olive oil 

1/2 teaspoon fine sea salt

For the filling:

Small bunch chives

1 clove garlic

4 3/4 oz or 135g cream cheese

3/4 cup, lightly packed, or 130g crabmeat

1 egg white (saved from making the egg dough)

1 teaspoon Worcestershire sauce

For serving:

Pasta sauce of your choice or simply melted butter and garlic

Parmesan cheese, grated

Extra chives for garnish

Crushed red pepper (optional)

Method

In large bowl, combine 3/4 cup or 94g flour, 1/4 cup or 60ml water and remaining dough ingredients. With mixer at slow speed, beat for two minutes, occasionally scraping the bowl with a rubber spatula.

Using a wooden spoon or a Danish dough whisk, stir in enough of the remaining flour to make a soft dough. I start with half and go from there. You may not use it all. 

Turn out onto floured surface and knead until smooth and elastic, about 10 minutes. Wrap in cling film and let stand at least 30 minutes. (After the 30 minutes, refrigerate the dough if you aren’t ready to assemble your ravioli yet.) 

While the dough rests, we can get on to the ravioli filling. It couldn’t be simpler. 

Finely chop the chives and mince the garlic. 

Mix all the ingredients together well in a mixing bowl. Set aside.

Once the dough has rested, cut it in four equal pieces and remove one. Wrap the rest of the dough again with the cling film.

Flour the dough ball well and use a rolling pin or a pasta roller to roll it out quite thinly to the size of your ravioli plaque. Check out my original ravioli post to see my roller in action.

Flour your ravioli plaque liberally and lay the sheet of pasta on top. Fill each hole with about a teaspoon of the filling.

Using the second quarter of the dough and, following the same instructions, roll it out to the size of your ravioli plaque.

Use a pastry brush to wet the pasta on the plaque between the spoons of filling.

Carefully, starting at one end, lay the second sheet of pasta on top of the filled one, sticking the two sheets together and pressing out the air as you go along.

Turn the ravioli plaque over and let the filled pasta drop out onto your countertop. If it sticks, just gently pry it off.

Trim the ravioli around the edges and cut them apart.

Set them aside on a plate lined with cling film that has been well floured.

Continue the process until all the ravioli are rolled out, filled and cut apart. I put another layer of cling film and flour again with each layer of ravioli.

The ravioli should be stored in the refrigerator, covered with cling film until you are ready to boil them.

When you are ready to cook the ravioli, warm your sauce of choice or serve simply with some melted butter, perhaps with a little chopped garlic. 

When your sauce is simmering, if using, heat a pot of salted water to boiling. 

Add several ravioli at a time, using a slotted spoon being careful not to over-crowd the pot. Cook for 4 to 5 minutes, or until tender.

Remove with a slotted spoon to the pan with the warmed sauce. As you can see, I added mine to a pan with just butter and garlic. 

Stir gently to coat then spoon into plates or bowls to serve. Top with grated Parmesan, crushed red chili pepper and some chopped chives for garnish, if desired.

Enjoy!

It’s Sunday FunDay and today we are sharing dinner party dishes! Check out the links below. 

• Anti-Hero Appetizers from Culinary Cam
• Banana Cream Pie from A Day in the Life on the Farm
• Black Eyed Peas Curry - Safed Lobia ka Salan from Sneha's Recipe
• Crab Rangoon Ravioli from Food Lust People Love
• Crockpot Pulled Pork with Ale from Amy's Cooking Adventures
• Mini Chicken Tostada Appetizers from Karen's Kitchen Stories
• Shrimp, Papaya and Pineapple Salad from Palatable Pastime

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Grilled Octopus with Spinach and Smoky Beans

This grilled octopus with spinach and smoky beans will seduce you with the tenderest octopus atop melt-in-your-mouth white beans. Serve as an appetizer or main dish. 

Ten years ago, almost to the day, our eldest daughter graduated from Rhode Island School of Design in Providence, Rhode Island. We celebrated with dinner at a local restaurant named Bácaro, specializing in Italian fare. 

For my appetizer, I ordered their wood-grilled crispy baby octopus which was described thusly: 

 

The dish was so good that we attempted to go back the very next day to have it again. I kid you not. Everyone who had tried mine wanted their own bowl! Unfortunately, the restaurant is only open for dinner Tuesday through Saturday so we were out of luck that Sunday. 

The disappointment was keenly felt. 

For years I've waxed lyrical about that bowl of wonderful smoky beans with the grilled octopus and numerous times, I’ve searched online for a recipe. I even wrote the restaurant and Edible Rhody, a local Providence food and drink magazine, to ask for one. The magazine folks did write back and say they’d try. Sadly, no joy. 

I finally decided it was time to stop dreaming and try to recreate it myself. Final result: Delicious. Was it the same? Probably not but then, it's hard to live up to a dream. 

Grilled Octopus with Spinach and Smoky Beans

This recipe is my attempt to somewhat replicate the flavors I remember. I don’t recall the grilled radicchio with honey and balsamic so I just skipped that part of the description. Please read through the method before starting so you can decide how you will cook the beans. I use a pressure cooker or Instant Pot. 

Ingredients

1 lb 8 oz or 680g octopus

Olive oil

8oz dried navy beans

2 cloves garlic, crushed and chopped

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon liquid smoke

6oz or 170g baby spinach leaves

Parsley for garnish, if desired

Method

Preheat the oven to 220°F or 104°C. 

Clean the octopus well (I empty the head) and remove the beak. 

Heat a large pot of water to boiling. Drop the octopus in and set a timer for 45 seconds. 

When the timer rings, remove the octopus to a colander and drain. 

Transfer the octopus to an ovenproof pot with a tight-fitting lid with just a drizzle of olive oil. 

Put it in the preheated oven, lid on, for two hours. The octopus will create its own braising liquid. Photo after one hour:

Photo after two hours:

If you are cooking the beans in a traditional manner, pour boiling water over them in a metal mixing bowl and cover it with a plate. Leave to soak for one hour. Drain and rinse then cook the beans using your favorite method with the garlic, smoked paprika, salt and liquid smoke. 

Alternatively, DON’T SOAK THE BEANS and follow my instructions here for using a pressure cooker or Instant Pot: 

I can never be bothered to soak dried beans so I use my pressure cooker or Instant Pot. Put the beans in the pot with the other ingredients. Add water to cover twice the level of beans and 1. in a pressure cooker, cook for 30 minutes once the pot gets up to pressure or 2. in an Instant Pot, choose the beans/chili setting, which is also usually 30 minutes. 

In both cases, leave to de-pressurize naturally for at least 10 minutes when cooking time is up. You can cook them a bit longer uncovered to reduce the liquid, if desired. 

Cool and refrigerate the beans until you are ready to grill the octopus and serve. 

When the octopus is tender – you can test this after two hours by inserting a knife into the top of one of the tentacles, just where it joins the body. It should go in easily - start your charcoal or wood fire. Reserve the octopus cooking pot broth for possibly adding to the beans later. 

The coals should be quite hot so you can quickly grill the octopus so it browns and sears without drying out. Put your grill rack about 4 inches from heat source. 

Brush the octopus with olive oil. 

Grill it over the hot coals until the outside is browned but the inside is not dried out, about 8-10 minutes. 

We started tentacles down and turned it over about halfway through.

And by we, throughout this part, I mean my grill guy (best husband!) put the lid on for a couple of the minutes, to let it smoke. 

Turn the octopus over and brush with more olive oil about halfway through.

Cut the octopus apart, leaving the tentacles whole and chopping the head, into bite-sized pieces

Heat the beans in a pot over medium heat till they are bubbling.

Heap the baby spinach in the hot beans and pop the lid on so they wilt. Stir them into the beans. 

For extra flavor (and saltiness), you can add some of the broth left behind in the octopus cooking pot, if desired. I suggest straining it as you do. I'll be honest, I don't remember why but there must have been something in there that I thought we'd be better off without in the beans. 🤷‍♀️

Serve the beans in shallow bowls, topped with a grilled octopus tentacle or two. Garnish with an extra sprinkle of smoked paprika and some parsley, if desired. 

Enjoy! 

It’s Sunday FunDay and today we are sharing seafood recipes to celebrate National Seafood Month or sides that go great with seafood. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check all the links out below:

• Sue of Palatable Pastime shares Calabrian Chili Pasta with Shrimp
• Amy of Amy's Cooking Adventures serves up Crispy Oven Baked Fries
• Stacy of Food Lust People Love gives us Grilled Octopus with Spinach and Smoky Beans
• Wendy of A Day in the Life on the Farm made a Pineapple Shrimp Noodle Bowl
• Sneha of Sneha's Recipe cooks Prawn With Vegetable Bafat Without Coconut

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Grilled Octopus
with Spinach and Smoky Beans!

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