Salmon Croquettes with KRAFT Real Mayo Mayonnaise

1. 1

   Open the can and strain the excess water, place the salmon meat on a mixing bowl and separate using a fork.

2. 2

   Then add the leftover mashed potatoes, the seasoning and the pepper and combine well using the same fork.

3. 3

   Finally add the beaten egg and 3/4 cup of panko breadcrumbs.

4. 4

   Using your hands combine all ingredients until getting a uniform dough like mixture.

5. 5

   Form eight medium size croquettes with your hands and place them on a sheet or parchment paper.

6. 6

   Place the croquettes inside a plastic freezer bag and freeze for twenty minutes or overnight.

7. 7

   To cook the croquettes: add the peanut oil to a deep fryer pan and when hot fry one croquette at a time until golden brown for best results.

8. 8

   Place the fried croquettes on a paper towel to remove excess oil.

9. 9

   To make the sriracha mayo aioli: combine mayonnaise and lime juice; drizzle with Sriracha.

10. 10

    The plating suggestion for the croquettes is to add a bed of baby kale or spinach mix on a plate and place the croquettes on top.

11. 11

    In the middle of the plate, place the sriracha mayo aioli made with KRAFT Real Mayo Mayonnaise to allow you guests to garnish their croquette to their taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.