Salmon Croquettes
This salmon croquettes recipe is easy and bursting with flavor! Dip in tartar sauce or remoulade for a tasty appetizer or main.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Yield
- 4
Ingredients 13
- 15 ounces canned salmon (b one and skin included)
- 1 egg
- ¼ cup green onion, finely minced
- ¼ cup mayonnaise
- ½ tablespoon Worcestershire sauce
- 1 tablespoon finely chopped parsley
- ½ teaspoon Old Bay (or omit and add another ¼ teaspoon kosher salt )
- ¼ teaspoon garlic powder
- ¾ teaspoon kosher salt
- Fresh ground black pepper
- ¼ cup breadcrumbs, plus 3 tablespoons for coating
- Neutral oil , for frying (vegetable or canola)
- For serving: Tartar Sauce or Remoulade Sauce
Method 6
- 01
Drain the canned salmon. Place it in a bowl and flake it with a fork.
- 02
To the bowl, add the egg, green onion, mayonnaise, Worcestershire sauce, chopped parsley, Old Bay, garlic powder, salt, pepper, and ¼ cup breadcrumbs. Mix until a dough forms.
- 03
Place the 3 tablespoons breadrcrumbs on a plate.
- 04
Form the dough into 8 patties (about ¼ cup each) or 10 patties (3 tablespoons each), then pat them into a flat disc. Dip both sides into the plate of breadcrumbs.
- 05
Heat a large skillet over medium heat. Add enough neutral oil to coat the bottom by about 1/8-inch. Fry the patties in batches that fit the skillet, about 2 minutes per side until golden. (Replace the oil after 2 batches as some breadcrumbs are released into the oil and start to brown while cooking.)
- 06
Enjoy immediately with tartar or remoulade sauce . Leftovers last up to 3 days refrigerated.
Provenance
- recipe-clones/acouplecooks-data
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