Crispy Salmon Croquettes Recipe: Lemon-Dill Aioli Bliss!

Instructions:

1. Poach or bake the salmon until cooked through and flakes easily. Let cool slightly and flake with a fork.
2. Sauté the diced onion and minced garlic in olive oil until softened and fragrant.
3. Boil the potatoes until tender. Drain well and mash with milk and butter until smooth.
4. In a large bowl, combine the mashed potatoes, flaked salmon, sautéed onion and garlic, dill, parsley, egg, Dijon mustard, salt, and pepper. Mix gently until well combined.
5. Form the mixture into oval-shaped croquettes (about 2-3 inches long).
6. Place the croquettes on a baking sheet lined with parchment paper and chill in the refrigerator for at least 1 hour (or up to overnight) to firm up.
7. Place the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third. Prepare Breading Station.
8. Dredge each croquette in flour, then dip in the beaten eggs, and finally coat with panko breadcrumbs.
9. Heat vegetable oil in a large skillet or frying pan over medium heat. Fry the croquettes in batches until golden brown and crispy on all sides.
10. Remove the croquettes with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil.
11. While the croquettes are frying, whisk together the mayonnaise, lemon juice, dill, garlic, salt, and pepper in a small bowl to make the aioli.
12. Serve the crispy salmon croquette recipe hot with the lemon-dill aioli.