Baked Salmon And Cream Cheese Croquettes - cooking recipe

Ingredients

2 lbs russet potatoes
1 cup panko breadcrumbs
1 small onion, diced
1 tablespoon olive oil
4 ounces smoked salmon
2 ounces light cream cheese
1 1/2 ounces capers
2 teaspoons kosher salt
1/2 teaspoon pepper, ground
1 large egg

Preparation

Preheat oven to 375 degrees F.
Peel potatoes, then cut the larger ones in half and boil for 20 minutes.
Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them.
While the potatoes are cooking, sautee the onion until it turns a golden brown.
Mash potatoes by hand or run through a ricer.
Chop salmon into small pieces (about 1/4 inch chunks). Dice the capers.
Blend the potatoes with the cream cheese while the potatoes are still warm, then blend in the remaining ingredients. Roll mixture into 15 equal-sized balls; an ice cream scoop is a good way to do this.
Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray.
Bake for 10 minutes, then turn over and bake for another 10 minutes.