Spiced Salmon and Potato Croquettes

Directions

In a large Dutch oven or similar heavy-duty pot, heat the coconut oil over medium-high heat until shimmering. Add the mustard seeds, allow to bubble and sputter, then add the curry leaves, if using, and onion. Cook until the leaves soften and the onion is translucent, 3 to 4 minutes. Add the garlic, curry powder, pepper flakes, ginger, 11/2 tsp. salt, and 1/2 tsp. black pepper. Cook, stirring, until fragrant, about 1 minute. Remove the curry leaves. Add the salmon. Stir to coat the salmon in the spice and onion mixture, and then cook until just warmed through, about 1 minute. 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 , 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. Position a rack in the center of the oven, and heat the oven to 200°F. Put a large rimmed baking sheet in the oven. Line a large plate with a double layer of paper towels. 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.