Heat a large pot of water to boil and add potatoes. Cook until fork tender, about 25 minutes.

Remove from heat and set potatoes in a large bowl. Mash the potatoes until there are no chunks.

Add the cooked salmon, cheese, and parsley to bowl with mashed potatoes and mix until combined.

Take a small handful- should fit inside your palm- and form into croquettes. (You may form them into any shape you like! I did longer finger length)

Whisk eggs in a bowl and set aside.

Put breadcrumbs in a separate dish and set next to bowl with egg wash.

Dip croquette in egg wash then roll in breadcrumbs. Repeat until all croquettes are covered in breadcrumbs.

Add oil in large pan over medium high heat. Watch until you see oil bubble then gently place croquette in pan.

Cook on each side until it’s lightly brown (about 1-2 minutes) until all sides are golden and crispy. Don’t overcrowd and cook in batches.

Set aside on plate once done and let cool before serving!