This recipe is a fun twist on the classic croquettes appetizer – these Salmon Sweet Potato Croquettes are sure to become a favorite between family and friends! This mindful (yet still delicious) appetizer is baked, not fried, and is the perfect bite-sized dish to serve as an appetizer or as a main course along with a salad. Learn how to make croquettes without deep frying.
What Are Croquettes?
My family isn’t one for fancy appetizers for a typical Sunday dinner. While we may like to incorporate every meat we could think of to the dinner menu that day, we usually steer clear of the typical foodie recipe video dishes from Facebook. While delicious, our entire Sunday dinner each week isn’t really “gourmet.” We stick to the basics — sautéed veggies and potatoes, a lasagna, eggplant rollatini, and of course, some floured chicken.
Wanting to elevate our Sunday dinner this week, I started brainstorming mindful and delicious appetizers that would appeal to everyone, be simple to make, and add an elegant touch to our day. There is nothing wrong with switching things up every once in and while, right?
Croquettes are a classic dish served around the world. They can be made with a variety of fillings, from potato to seafood. Traditionally coated in breadcrumbs and deep-fried, these decadent delights serve as appetizers in some parts of the world; some places are a snack and the main course in others.
I decided I wanted mine to be an “in-between” dish. Rather than just potatoes or seafood, I combined roasted sweet potatoes and salmon — an excellent choice!
These are beyond delicious. I’ve made this recipe 3 times in the past 2 weeks, and we can’t get enough.
I have made these in larger “patties,” but if serving at a large gathering, consider making twice as many half the size.
Baked, Not Fried!
The last thing you want to do when you’re having people over is deep fry a dish! Actually, in my opinion, the last thing you want to do ever is deep fry a dish. It’s messy, you’re making appetizers one or two at a time, and I feel like you really lose the flavor in the food.
That is the simple yet beautiful thing about this baked croquette recipe; it turns out golden brown and with a nice crunch, no frying necessary.
I’ve been making these in my Sharp Superheated Steam Countertop Oven, and I am head-over-heels in love with the results. It cooks the croquettes quickly and evenly, allowing for a crunchy outside and a moist and delicious inside. It’s perfect for making appetizers – no need to turn on a big oven for 1 tray!
This countertop appliance uses a combination of superheated steam and convection (like you would find in your traditional oven).
Having this oven means that I actually can serve hot appetizers on the weekend without making a massive mess in my kitchen. While I focus on making dinner, I can put a tray of these into my Sharp Superheated Steam Countertop Oven and forget about them until the cooking time is over, thanks to the countdown cooking.
How to Make Croquettes with Sweet Potatoes and Salmon
This recipe is simple to make and sure to be a favorite! Trust me.
Start by peeling and slicing sweet potatoes and roasting along with a fillet of salmon.
When those are roasted, add them to a food processor along with:
- Some finely minced onion to add a savory touch.
- Minced jalapeno, for a little kick of heat – a high contrast to the sweet!
- Lemon juice, to balance the sweetness of the potato
- Lots’ o chopped herbs — I used parsley and dill.
- A bit of sea salt – always!
Coat these with an egg dip and gluten-free breadcrumbs.
Rather than buying gluten-free breadcrumbs, make a more mindful, cleaner version at home.
Options for gluten-free breadcrumbs:
- Salted brown rice crackers, processed in a blender into coarse flour (this is what I’ve used – it gets so crunchy!).
- A 50/50 combo of almond flour and processed brown rice crisp, seasoned with a few sea salt pinches.
Once they are coated, bake and serve with your favorite dipping sauce!
Salmon Sweet Potato Croquettes Recipe
Salmon Sweet Potato Croquettes Recipe
- 1 pound sweet potatoes
- 1-1/2 pounds salmon fillets
- 1/3 cup parsley (chopped)
- 2 tbsp fresh dill (chopped)
- 2 tbsp lemon juice
- 1 tbsp onion (finely minced)
- 1-2 tbsp jalapeno (finely minced, depending on heat)
- 3/4 tsp sea salt
- 1 egg
- 1-1/2 cups gluten free breadcrumbs*
- Peel and slice sweet potatoes, and add to a baking tray along with salmon fillet.
- In the Sharp Superheated Steam Countertop Oven, bake at 425 for 20 minutes. In a conventional oven, bake at 425 for 30 minutes.
- Once the potatoes and salmon are baked, add the sweet potatoes, herbs, lemon juice, onion, jalapeno and sea salt to a food processor, and process until the potato is broken up.
- Add the baked salmon, and pulse until the salmon is mixed in, but still in chunks. Don’t overprocess.
- Whisk an egg in a bowl, and add breadcrumbs to a second bowl.
- Form 1/4 cup sized patties. The mixture is soft and a bit sticky, but form them delicately. The mixture is easier to form into patties if it’s chilled.
- Dip each patty into the egg, and then coat in breadcrumbs.
- Bake croquettes in the Sharp Superheated Steam Countertop Oven on Broil/Grill on 425 for 12 minutes, and then flip and continue baking for another 4 minutes. In a conventional oven, bake on 425 for 15 minutes, and then flip and continue baking another 6 minutes.
