A twist on the classic appetizer – these Salmon Sweet Potato Croquettes are sure to become a family favorite recipe! This healthy appetizer is baked, not fried, and perfect to serve as an appetizer or as a main course along with salad. Learn how to make croquettes without deep frying.
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier! I’ve been using the Superheated Steam Countertop Oven for the past few months, and can’t wait to share how it makes cooking healthy meals easier. Thanks for supporting me and the brands I work with. I only share this space with the very best ~ and that’s a promise.
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What are Croquettes?
In my family, we don’t make fancy appetizers for Thanksgiving. While delicious, our entire Thanksgiving meal isn’t really “gourmet.” We stick to the basics — sautéed veggies, roasted sweet potatoes, turkey, and of course, mashed potatoes.
Wanting to elevate our Thanksgiving dinner this year, I started brainstorming healthy and delicious appetizers that would appeal to everyone, be easy to make, and add an elegant touch to our day.
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, they are served as appetizers in some parts of the world, some places are a snack, and as a main course in others.
I decided I wanted mine to be “in between.” Rather than just potatoes or seafood, I combined roasted sweet potatoes and salmon — a very good choice!
These are beyond delicious. I’ve made them 3 times in the past 2 weeks, and we just can’t get enough.
I have made these in larger “patties,” but if serving at a large gathering, consider making twice as many that are half the size.
Baked, Not Fried!
The last thing you want to do when you’re having people over is deep fry! It’s messy, and you’re making appetizers one or two at a time.
This baked croquette recipe turns out golden brown and with a nice crunch, no frying necessary.
I’ve been making these in my Sharp Superheated Steam Countertop Oven. It’s perfect for making appetizers – no need to turn on a big oven for 1 tray!
It uses a combination of steam and convection, meaning food comes out still moist, but also browns. I found that these brown the best if cooked using the Broil/Grill function on a high heat.
Having this little oven means that on the holidays, I actually can serve hot appetizers. While the turkey is baking away, I can simply put a tray of these into my Sharp Superheated Steam Countertop Oven.
How to Make Croquettes with Sweet Potatoes and Salmon
This recipe is easy to make and sure to be a favorite!
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 great 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 healthier, cleaner version at home.
Options for gluten free breadcrumbs:
- Salted brown rice crackers, processed in a blender into a 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 pinches of sea salt.
Once they are coated, simply bake, and serve with your favorite dipping sauce!
Salmon Sweet Potato Croquettes
Ingredients
- 1 pound sweet potatoes
- 1 1/2 pounds salmon fillets
- 1/3 cup parsley chopped
- 2 tablespoon fresh dill chopped
- 2 tablespoons lemon juice
- 1 tablespoon onion finely minced
- 1-2 tablespoons jalapeno finely minced, depending on heat
- 3/4 teaspoons sea salt
- 1 egg
- 1 1/2 cups gluten free breadcrumbs*
Instructions
- 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.
Video
Other Healthy Appetizer Recipes:
- Mini Blackened Shrimp Tostadas with Pomegranate Salsa, by Sunkissed Kitchen
- Thai Spring Rolls with No Peanut Sauce, by Sunkissed Kitchen
- Whole30 Roasted Carrot Hummus, by Sunkissed Kitchen
- Bacon Wrapped Scallop Lollipops, by The Endless Meal
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These look amazing! Love sweet potatoes and salmon and know these would be a hit at my house!
Michelle, these croquettes look so delicious (we love salmon) and so easy. I’m drooling over the photos! And the oven sounds like a great convenience. Can’t wait to try this recipe!
Thanks Elaine! We adore these.
I’ve had salmon patties plenty of times but had never thought to add sweet potato. YUM!
Oh, the sweet potato adds so much to these!
We make something very similar for our daughter and she loves them. A great way to sneak in some veg too.
Oh, I wish I could get my son to eat these! He is impossible.
I love the idea of making croquettes with sweet potato and salmon together plus all those fresh herbs. Yum!
Such a great combo all around!
Love that sweet potato salmon combo! These are delicious!
They are — my new favorite meal.
I love your recipe. It’s so simple to follow. Is there a recipe for the sauce as well?
Thank you! For these, I just served it with a jarred tartar sauce, so I don’t have a recipe 🙂