Name: Salmon Croquettes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 lb. cooked salmon, flaked, or 1 (14-oz.) can boneless, skinless salmon -; 2 eggs, beaten -; 1/2 c. onion, small dice -; 1 clove garlic, minced or grated -; 1/4 c. all-purpose flour -; 2 scallions, sliced -; 2 tbsp. chopped fresh parsley -; Zest of one lemon -; 1 tsp. Hot sauce -; 1/2 tsp. kosher salt -; 1/2 tsp. freshly ground black pepper -; 1 tsp. Cajun seasoning -; 1 egg, beaten -; 1/2 c. panko breadcrumbs -; Vegetable, corn, or canola oil, for frying -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Salmon Croquettes

1. 1 lb. cooked salmon, flaked, or 1 (14-oz.) can boneless, skinless salmon -

2. 2 eggs, beaten -

3. 1/2 c. onion, small dice -

4. 1 clove garlic, minced or grated -

5. 1/4 c. all-purpose flour -

6. 2 scallions, sliced -

7. 2 tbsp. chopped fresh parsley -

8. Zest of one lemon -

9. 1 tsp. Hot sauce -

10. 1/2 tsp. kosher salt -

11. 1/2 tsp. freshly ground black pepper -

12. 1 tsp. Cajun seasoning -

13. 1 egg, beaten -

14. 1/2 c. panko breadcrumbs -

15. Vegetable, corn, or canola oil, for frying -

How to cook deliciously - Salmon Croquettes

1. Stage

In a large bowl, gently mix the salmon, eggs, onion, garlic, flour, scallions, parsley, lemon zest, hot sauce, salt, pepper, and Cajun seasoning. Lightly grease a baking sheet with cooking spray, or line with parchment paper.

2. Stage

Using your hands, scoop 2 to 3 tablespoons of the salmon mixture and shape it into a croquette (oval)–it should look like an egg. Lightly dip the croquette into the beaten egg until it is completely coated, roll in panko, and place on the baking sheet. Repeat this process with the remaining mixture.

3. Stage

In a large deep skillet or Dutch oven, heat 2” oil until it reaches about 350°. Working in batches, gently place croquettes in oil using a spoon or culinary spider, and fry until golden brown, about 3-5 minutes.

4. Stage

5. Transfer croquettes to a paper towel-lined plate, and sprinkle generously with kosher salt. Serve warm.