Preparation

• 在大型荷兰烤箱或类似的重型锅中，用中火加热椰子油，直到闪烁。加入芥末种子，使其气泡和溅射，然后加入咖喱叶，如果使用和洋葱。煮至叶子变软，洋葱是半透明的3至4分钟。加入大蒜，咖喱粉，胡椒粉，生姜，11/2茶匙。盐和1/2茶匙。黑胡椒。煮，搅拌，直到香，大约1分钟。取下咖喱叶。加入鲑鱼。搅拌以在香料和洋葱混合物中的鲑鱼覆盖，然后煮至大约1分钟。 Add the potatoes and mash into the mixture with a wooden spoon until well combined. Transfer the mixture to a large bowl, season to taste with more salt, and cool to room temperature.
• Whisk the eggs in a small bowl. Put the breadcrumbs in a medium bowl. Using damp hands, divide the mixture into golf-ball-size rounds (about 1 oz. each), ensuring that all cracks are smoothed out; a rough or cracked ball will likely burst during frying. Dip the salmon-potato balls into the egg first, then roll in the breadcrumbs, ensuring that the surface is well coated. Lightly shake away any excess crumbs.
• 将架子放在烤箱的中心，然后将烤箱加热到200°F。在烤箱中放一块大框烤盘。在大板上和双层纸巾上排成一层。
• Heat 1/2 inch of canola oil in a clean Dutch oven or similar heavy-duty pot until it reaches 350°F. Working in batches, fry the croquettes, turning occasionally, until golden-brown, about 3 minutes total. Drain on the paper towels, then transfer to the baking sheet to keep warm while you fry the remaining croquettes. Serve hot.