INGREDIENTS:

• 2 tablespoons unsalted butter
• ½ medium yellow onion, diced
• ¾ cup plus 2 tablespoons all-purpose flour, divided
• ¼ teaspoon ground allspice
• 1 teaspoon garlic powder
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ cup milk
• 2 large russet potatoes, peeled, cooked, and mashed
• 1 pound smoked salmon, flaked
• 3 scallions, both green and white parts finely diced
• 3 eggs, lightly beaten
• 1 cup panko bread crumbs
• Peanut oil, for frying

INSTRUCTIONS:

1. SAUTE ONIONS AND MAKE SPICE MIXTURE: In a large saute pan or skillet, melt the unsalted butter over medium-high heat. Add the diced onions and cook until translucent, about 5 minutes. Add 2 tablespoons of the flour and the allspice, garlic powder, cinnamon, salt, and pepper. Mix until well combined.
2. THICKEN AND COMBINE: Slowly add the milk to the mixture, stirring until thickened. Remove from the heat and combine with the mashed potatoes. Mix in the smoked salmon and finely diced scallions.
3. SHAPE AND CHILL: Form the mixture into 16 to 24 equal-sized patties and place them on a baking tray lined with parchment paper. The mixture will be a little wet. Refrigerate the patties, uncovered, for 1 hour.
4. BREADING: Prepare 3 bowls for breading the croquettes. Fill the first bowl with the remaining ¾ cup of flour, fill the second bowl with the lightly beaten eggs, and fill the third bowl with the panko bread crumbs. Coat all sides of each patty first in flour, then in egg, and finally in panko.
5. FRY: Pour about 2 inches of peanut oil into a deep pot and heat it to 375 °F (190 °C). Carefully place several croquettes at a time into the hot oil. Fry each side for 2 to 3 minutes, or until golden brown.

Here are a few variations you can try:

1. Mediterranean Spinach and Feta Croquettes

• Add ½ cup of chopped cooked spinach and ½ cup crumbled feta cheese to the potato and salmon mixture.
• Season with dried oregano, lemon zest, and a pinch of crushed red pepper for Mediterranean flavors.
• Optionally, add some chopped black olives for extra taste.
• Proceed with the breading and frying steps as in the original recipe.

2. Smoky Bacon and Cheddar Croquettes

• Fry 4 slices of bacon until crispy, then crumble them and add to the potato and salmon mixture.
• Mix in ½ cup shredded sharp cheddar cheese.
• Omit the cinnamon and allspice from the spice mixture.
• Add ½ teaspoon of smoked paprika for a smoky flavor.
• Follow the breading and frying steps as in the original recipe.

3. Thai Inspired Curry Croquettes

• Mix 1 tablespoon of red or green Thai curry paste into the potato and salmon mixture for a spicy kick.
• Add 1 tablespoon of finely chopped fresh cilantro and 1 teaspoon of grated fresh ginger for a Thai twist.
• Instead of panko, coat the croquettes with unsweetened shredded coconut for extra texture.
• Serve with a dipping sauce made from a mixture of ½ cup coconut milk, 1 tablespoon lime juice, and 1 teaspoon of honey.
• Adjust the amount of curry paste based on your preferred level of spiciness.

4. Italian Herb and Sun-Dried Tomato Croquettes

• Mix in ¼ cup of finely chopped sun-dried tomatoes (drained if packed in oil) to the potato and salmon mixture.
• Season with 1 teaspoon of dried Italian herbs (such as basil, oregano, and thyme) for a Mediterranean flair.
• Optionally, add ½ cup of grated Parmesan cheese for extra savory goodness.
• Proceed with the breading and frying steps as in the original recipe.