African American Salmon Croquettes Recipes

SALMON CROQUETTES

Salmon Croquettes image

Salmon croquettes are delicious and easy to fix. Great for a quick dinner and even cold on salad the next day!

Provided by JENLYNN57

Categories Appetizers and Snacks Seafood

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

1 (6 ounce) can salmon, drained and flaked
1 egg
¼ cup finely chopped celery
¼ cup sliced green onion
1 tablespoon chopped fresh dill weed
½ teaspoon garlic powder
⅓ cup wheat germ
3 tablespoons olive oil

Steps:

In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 12.2 g, Cholesterol 130.4 mg, Fat 30.9 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 359.5 mg, Sugar 0.9 g

SALMON CROQUETTES

Salmon Croquettes image

Salmon Croquettes are pan-fried, protein-packed, breadcrumbed rolls made with salmon and aromatic herbs. They make a quick and tasty appetizer, breakfast, or dinner fix. They're also very budget-friendly and simple to make.Makes 11-13 croquettes

Provided by Imma

Categories Appetizers

Time 35m

Number Of Ingredients 12

Ingredients

1 14.75-ounce can (418.16 g) salmon, (drained and flaked)
2 eggs, (lightly beaten)
½ cup (75 g) onion, (diced)
½ teaspoon (3 g) garlic, (minced)
1 cup (125 g) breadcrumbs, (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
1 teaspoon (2.60 g) Cajun seasoning
¼ teaspoon (1.42 g) salt, (adjust to taste )
1 egg ((optional for breading, see note))
oil (for frying)

Steps:

Drain the liquid from the canned salmon into a measuring cup. Flake the salmon into a large bowl, and set aside.
In a large bowl, gently mix the canned salmon, eggs, onion, garlic, ¼ cup breadcrumbs, white pepper, green onions, hot sauce, Cajun seasoning, and salt.
Grab about 2-3 tablespoons of the mixture, then shape it into a croquette using your hands into an oval shape - just like an egg. Repeat the process until the salmon mixture is all used up.
Lightly dip the croquettes into the extra egg mixture until it is completely coated. Then roll them in breadcrumbs. Set aside.
Heat a small non-stick frying pan with medium-high heat, then add about ½ cup of oil. Let the oil heat until it reaches about 350℉/177℃.
Gently place croquette in oil using a frying spoon, if needed, then fry about two minutes per side or until golden brown. You may have to do it in batches to prevent the croquettes from getting soggy.
Transfer to a plate lined with paper towels and serve warm with remoulade sauce.

Nutrition Facts : Calories 165 kcal, Carbohydrate 14 g, Protein 18 g, Fat 15 g, Cholesterol 38 mg, Sodium 432 mg, ServingSize 2 croquettes

SALMON CROQUETTES CORNMEAL STYLE

Salmon Croquettes Cornmeal Style image

I have prepared these 3 ways: Fried, browned, and oven baked (baked add 15 more minutes to passive cooking). This is the Southern twist as I don't know any other way. If you ask DH what he's hungry for, he'll ALWAYS ask for these.

Provided by Southern Lady

Categories < 30 Mins

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 11

Ingredients

2 (14 3/4 ounce) cans pink salmon
1/4 cup cornmeal
1/3 cup egg substitute (or 2 eggs)
2 tablespoons onions, grated or 2 tablespoons onions, finely chopped
1 teaspoon seasoning salt
1/2 teaspoon lemon pepper
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce (optional)
1 teaspoon Tabasco sauce (optional) or 1 teaspoon louisiana hot sauce (optional)
2 tablespoons parsley, chopped (optional)
1/2 cup cornmeal

Steps:

Open and drain cans of salmon. Clean by removing skin and bones. (If you miss a few of the tiny bones, don't worry, salmon is so forgiving--they're brittle and edible).
In a medium bowl, add salmon and the next 9 ingredients and mix well.
If you're pan browning or baking, form 8 patties (flying saucer shape).
If you're frying, form 8-10 round balls.
Once the croquettes are formed, roll or dredge in 1/2 cup cornmeal in a shallow bowl.
PAN BROWNING: On med-high, heat 3 tablespoons olive oil and pan brown 4 patties at a time, making sure they don't touch and you have room to flip each one easily. Brown on each side approximately 3 minutes each. Lay a paper towel on a plate and place the first 4 patties. ADD 3 tablespoons more olive oil for remaining patties.
BAKING: Preheat oven to 400°F; lay 8 patties in a metal 9x13-inch pan and Pam spray the top of each. Bake for 10-15 minutes and flip and continue baking for another 10-15 minutes.
FRYING: In a large skillet on medium high heat, add enough oil to cover 1/3 the height of the croquette. Fry 4 at a time giving you room to roll them on all sides until the entire piece is nicely browned (4-5 minutes). Drain on paper towels.
Eat them plain or I offer homemade tartar sauce and seafood cocktail sauce as condiments.

Nutrition Facts : Calories 348.1, Fat 8.8, SaturatedFat 1.4, Cholesterol 109.8, Sodium 186.4, Carbohydrate 18.5, Fiber 1.8, Sugar 0.6, Protein 46.5

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