Salmon cakes are easy to make, tasty, and good for you. Add the wholesome Andean grain quinoa and they venture into the realm of super healthy (but still delicious).
Croquettes are perfect for using up leftover ingredients, like cooked rice, stale bread, cheese, and roasted vegetables. Smoked salmon would make a nice addition to these salmon cakes, as would leftover mashed potatoes. The only requirement is that the mixture has the correct consistency for shaping into patties that will not fall apart when cooked in a skillet. Eggs help bind together dry ingredients, and breadcrumbs can help a wet mixture come together, so it's easy to correct the texture by adjusting the amount of eggs and/or breadcrumbs added to the mix.
Chancaca-Glazed Salmon with Pineapple Salsa
Peruvian Shrimp and Potato Chowder - Chupe de Camarones
Grilled Fish with Plantain and Coconut Salsa in Banana Leaves