The salmon and potato balls are a simple and tasty second course, an even more appetizing variant of the classic salmon meatballs. Soft and tasty croquettes made with boiled potatoes, pan-seared and chopped fresh salmon, egg yolk, flour, salt, pepper and parsley. Once the meatballs are formed with your hands, they will be passed in breadcrumbs and fried in hot oil or baked in the oven: even children will love them. Salmon and potato meatballs are the ideal recipes to serve as an appetizer or finger food: you just need to make smaller meatballs, excellent for a buffet or an aperitif.
POTATOES 3 • 750 kcal
FRESH SALMON 200 gr • 170 kcal
PARSLEY 1 tablespoon • 79 kcal
FLOUR 00 2 tablespoons • 36 kcal
YOLK 1 • 63 kcal
SALT UP to taste • 21 kcal
Pepper as needed. • 79 kcal
SEED OIL q.s. for frying • 690 kcal
PANGRATTATO 200 gr • 21 kcal
The calories refer to 100 grams of the product
How to prepare salmon and potato balls
Boil the potatoes in plenty of boiling salted water, let them cool, peel and grate them or mash them with a potato masher. Sear the salmon in a pan for about ten minutes, remove the skin and any bones and chop it with a knife. Put the potatoes in a bowl, add the yolk, flour, salt, pepper, chopped parsley and salmon. Mix well until all the ingredients are combined.
Form the balls with your hands, of the size you prefer, and bread them in breadcrumbs. Fry the salmon meatballs in hot oil until golden brown, lift them with a slotted spoon, place them on a plate with kitchen paper. Let them cool and serve.
You can flavour the mixture of salmon and potato balls also with chives and dill, to make them more aromatic.
If you want to cook the salmon and potato meatballs in the oven: once they are passed in breadcrumbs, arrange them on a baking sheet lined with parchment paper, add a drizzle of oil and bake in a preheated oven at 180 ° for about 15 minutes or until golden brown. .
Those who prefer can also add grated Parmesan to the dough.
Instead of fresh salmon you can also use smoked salmon: chop finely with a knife and add it to the potato mixture.
The salmon and potato meatballs should be consumed as soon as they are ready to enjoy them hot and fragrant. However, you can keep them in the fridge for 2 days covered with cling film or inside an airtight container. Reheat them in the oven before consuming them.