Salmon Croquettes – pan fried, protein-packed, breadcrumbed rolls made with salmon and aromatics. It makes for a quick and tasty appetizer , breakfast or dinner fix. Very budget-friendly and simple to make!
Ingredients
1 1 14.75 ounce (418.16 g) can salmon, drained and flaked
2 eggs, lightly beaten ( plus extra egg) optional see notes
½ cup (75 g) onion, diced
½ teaspoon (3 g) minced garlic
1 cup (125 g) bread crumbs (divided)
1 teaspoon (1.80 g) white pepper
1-2 green onions diced (about ¼ cup)
½ -1 teaspoon (2.3 - 4.7 g) hot sauce
¼ teaspoon (1.42 g) salt, adjust to taste
1 teaspoon (2.60 g) cajun seasoning
oil (for frying)
Instructions
Drain the liquid from the canned salmon into a measuring cup. Flake the salmon into a large bowl . Set aside.
In a large bowl, gently mix together the canned salmon, eggs, onion, garlic, ¼ cup bread crumbs, white pepper, green onions, hot sauce, cajun seasoning and salt.
Grab about 2-3 Tablespoons each of the salmon mixture – shape into croquette using your hands, into an oval shape – just like an egg.
Lightly dip the croquettes into the extra egg mixture until it is completely coated, if desired ,then drenched in bread crumbs. Set aside.
Heat a small non-stick frying pan with a medium-high heat, then add oil about ½ cup. Let oil heat until it reaches about 350 degrees F.
Gently place croquette in oil using a frying spoon, if needed, then fry about 2 minutes per side or until golden brown. You may have to do in batches to prevent croquette from being soggy.
Transfer to a plate with paper towels and serve warm with remoulade sauce.
FULLRECIPE
