Here's a delicious salmon croquettes recipe
1 can (14-16 oz) of salmon, drained and bones removed
1/2 cup finely chopped onion
1/3 cup finely chopped red bell pepper
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning (adjust to taste)
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup breadcrumbs (divided)
2 eggs
2-3 tablespoons olive oil or vegetable oil for frying
Lemon wedges (for serving)
Salt to taste
Instructions:
- In a large mixing bowl, flake the drained salmon using a fork. Ensure any bones are removed.
- Add chopped onion, red bell pepper, minced garlic, parsley, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, paprika, black pepper, and half of the breadcrumbs to the bowl. Mix everything thoroughly.
- In a separate bowl, beat the eggs. Divide the beaten eggs in half. Add one portion of the beaten eggs to the salmon mixture and combine well. Reserve the other half of the beaten eggs for coating.
- Form the mixture into small patties or croquettes using your hands. Make sure to compact them well so they hold their shape.
- Dip each croquette into the remaining beaten eggs and then coat with the remaining breadcrumbs, ensuring they're evenly covered.
- Heat oil in a skillet over medium heat. Once the oil is hot, carefully place the croquettes in the pan. Cook until they are golden brown on each side, which should take around 3-4 minutes per side.
- Once cooked, transfer the croquettes to a plate lined with paper towels to drain any excess oil.
- Serve the salmon croquettes warm with lemon wedges and your choice of dipping sauce or side dishes.
Enjoy your homemade salmon croquettes! Adjust seasoning according to your taste preferences, and feel free to add a dash of hot sauce for an extra kick if desired.
