Place the potatoes in a bowl and mash them well with a fork - then add in the salmon, diced yellow onion, diced garlic, coriander, cumin, chili flakes, grated ginger, peas, lemon juice, cilantro and salt and pepper and mix well.

Form into balls and prep the coating.

Place the almonds in a food processor or blender and pulse till the almonds are a rough “powder” then mix in the cumin and coriander and place on a plate.

Beat the egg well.

Then, dip the Salmon Potato Croquettes into the egg mixture with one hand and use the other hand to roll them in the almond coating.

Heat oven to 425 degrees and then place the coated Salmon Potato Croquettes in the oven and bake for 30 minutes.

Serve with sambal oelek and Tamarind Date Sauce.

As the croquettes are baking, you can prep Tamarind Date Sauce by adding the Tamarind Date paste along with the water, cumin, coriander, ginger powder and Pinch of salt to a microwave safe bowl and mixing well. Heat in microwave for 30 seconds till slightly warm and serve.