Fresh Salmon Croquettes Recipes

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FRESH SALMON CROQUETTES



Fresh Salmon Croquettes image

For a quick and easy meal that is also tasty with a satisfying crunch, try this recipe for fresh salmon croquettes.

Provided by rookdog

Categories     Seafood     Fish     Salmon

Time 10m

Yield 2

Number Of Ingredients 10

6 ounces skinless, boneless salmon
⅛ cup mayonnaise
⅛ cup dry bread crumbs
⅛ cup chopped green onion
1 egg white
2 teaspoons lemon juice
½ teaspoon Cajun seasoning
1 teaspoon butter or margarine
1 tablespoon mayonnaise
½ teaspoon Dijon mustard

Steps:

  • Combine salmon, 1/8 cup mayonnaise, bread crumbs, green onion, egg white, lemon juice, and Cajun seasoning in a bowl. Mix well and shape mixture into 1/2-inch thick patties.
  • Heat butter in a nonstick skillet over medium heat. Add patties and cook until golden brown, 3 to 4 minutes per side.
  • Combine 1 tablespoon mayonnaise and Dijon mustard together in a bowl. Serve sauce with croquettes.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 7.1 g, Cholesterol 50.8 mg, Fat 23.8 g, Fiber 0.5 g, Protein 21.2 g, SaturatedFat 4.9 g, Sodium 394.6 mg, Sugar 1 g

SALMON CROQUETTES WITH FRESH SALMON



Salmon Croquettes with Fresh Salmon image

These croquettes are made with fresh salmon, but still cook really quickly. They are great to snack on as an appetizer dipped into some tartar or remoulade sauce, over a green salad, or with some wild rice and veggies on the side.

Provided by fabeveryday

Time 1h

Yield 4

Number Of Ingredients 12

1 pound boneless, skinless salmon fillets
½ cup baking mix (such as Bisquick®)
½ cup diced onion
¼ cup diced red bell pepper
¼ cup freshly chopped parsley
1 large egg
3 cloves garlic, minced
½ teaspoon Worcestershire sauce
¼ teaspoon seasoned salt
¼ teaspoon seafood seasoning (such as Old Bay®)
⅓ cup cornmeal
2 tablespoons vegetable oil

Steps:

  • Finely chop the salmon using a food processor.
  • Transfer salmon to a bowl with baking mix, onion, bell pepper, parsley, egg, garlic, Worcestershire, seasoned salt, and seafood seasoning. Mix until the ingredients are well blended.
  • Form the mixture into 8 small patties, and place onto a plate lined with waxed paper. If you are struggling to form the patties due to the mixture being sticky, rinse your hands after forming every few patties, as the mixture is easier to work with while your hands are clean. Refrigerate the patties for 30 minutes.
  • Heat the vegetable oil in a skillet over medium heat. Place the cornmeal into a shallow dish and dredge each patty in the cornmeal, pressing lightly so that the cornmeal adheres to both sides of the patties.
  • Working in batches, cook the patties in the oil until golden and cooked through, 3 to 4 minutes per side.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 22.1 g, Cholesterol 95.2 mg, Fat 14.4 g, Fiber 1.5 g, Protein 24.8 g, SaturatedFat 3 g, Sodium 360.6 mg, Sugar 1.9 g

FRESH SALMON CROQUETTES



Fresh Salmon Croquettes image

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 14

2 pounds salmon fillets, skinned and cut into 2-inch pieces
1 cup fine dry bread crumbs
1/2 cup heavy (or whipping) cream
1/4 cup finely chopped shallots
1 clove garlic, minced
2 tablespoons mixed chopped fresh herbs, such as flat-leaf parsley, dill, and chervil leaves
2 tablespoons Dijon mustard
2 large eggs
2 tablespoons fresh lemon juice
1/4 teaspoon Tabasco sauce
Coarse (kosher) salt and freshly ground black pepper, to taste
All-purpose flour, for coating
1/2 cup canola or other vegetable oil
2 tablespoons unsalted butter

Steps:

  • Put the salmon through the medium blade of a meat grinder into a large bowl. Lacking a meat grinder, chop the salmon by hand or place it in a food processor and pulse briefly until chopped medium fine, then transfer it to a bowl. Be careful not to chop the fish too fine or the croquettes will be dry.
  • To the salmon add the bread crumbs, cream, shallots, garlic, herbs, mustard, eggs, lemon juice, Tabasco, salt, and pepper. Using your hands or a wooden spoon, mix thoroughly. Form the mixture into six burgerlike patties, each about 3/4 inch thick. Spread about 1/2 cup flour on a plate and dip the patties, one at a time, in it to coat on both sides, shaking off any excess.
  • Heat the oil in a large heavy skillet over medium heat; it should be hot enough so a sprinkle of flour sizzles on contact. Add the butter to the hot oil and, as soon as it has melted, add the salmon croquettes and fry until cooked through and golden brown on both sides, about 5 minutes per side.
  • Using a slotted spoon, transfer the croquettes to paper towels to drain, then serve immediately.

SALMON CROQUETTES



Salmon Croquettes image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 cups cooked and flaked salmon
2 eggs
1/4 cup all-purpose flour
1 onion, chopped
1 teaspoon black pepper
1/2 teaspoon seasoning salt
1 cup cornmeal
Nonstick cooking spray

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix all of the ingredients, except cornmeal, in a large bowl. Using your hands, form the salmon mixture into small balls, and then roll the balls in cornmeal. Spray a cookie sheet with nonstick spray, arrange the balls on the cookie sheet, and flatten each ball on the surface.
  • Bake for 25 minutes or until browned. Serve hot.

SALMON CROQUETTES



Salmon Croquettes image

Salmon croquettes-a southern take on salmon patties with a golden, crispy crust-are easy and budget friendly, thanks to canned salmon.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 50m

Number Of Ingredients 19

15 ounces canned boneless, skinless salmon packed in water* (look for a sustainable brand and make sure the bones/skin are removed)
2 large eggs
1 small red bell pepper (finely diced)
1/2 small white or red onion (finely chopped)
1/4 cup nonfat plain Greek yogurt
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon celery salt
1/4 teaspoon hot sauce (optional; I used Tabasco)
2 tablespoons finely chopped fresh parsley or cilantro
1/3 cup finely ground yellow cornmeal or all-purpose flour
1 tablespoon extra virgin olive oil (divided (for cooking the patties))
1/2 cup nonfat plain Greek yogurt
2 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
Pinch kosher salt
2 to 3 dashes hot sauce (optional)
1/2 tablespoon chopped fresh parsley (cilantro, or basil (optional))

Steps:

  • Drain the salmon well and place in a large mixing bowl.
  • Lightly beat the eggs in a separate bowl.
  • To the bowl with the salmon, add the bell pepper, onion, Greek yogurt Worcestershire, kosher salt, pepper, celery salt, hot sauce, parsley, and beaten eggs.
  • With a fork, mix until evenly combined.
  • Place the cornmeal in a shallow dish (a pie plate works well). Line a sheet pan with parchment paper and place it near the cornmeal.
  • Shape the salmon mixture into 8 patties, then lightly coat both sides of each in the cornmeal. To shape the patties, squeeze lightly with your hands discarding a little bit of liquid that may come out of the patties. Press them together gently but with enough force so that they hold together. The patties will feel loose, wet, and delicate; be patient and do your best, they'll cook up fine! Place the patties on the baking sheet as you go.
  • Cover the pan with plastic and refrigerate for at least 15 minutes or up to 1 day.
  • While the patties chill, prepare the dipping sauce: In a medium bowl, whisk together the Greek yogurt, lemon juice, Dijon, salt, hot sauce, and herbs. Refrigerate if you won't be serving within 30 minutes.
  • To cook the patties, heat 1/2 tablespoon oil in a large nonstick skillet over medium heat. Once the oil is hot and shimmering, swirl the pan, then gently place the first batch of patties in the skillet so that they are not touching (I can fit 4 at a time in my skillet, but you may need to cook additional batches if your skillet isn't large enough). Cook 3 to 4 minutes on each side, until the outsides are crisp and golden and the interiors are cooked through. Add the remaining 1/2 tablespoon olive oil, swirl, then repeat with remaining patties. If at any point the croquettes begin to stick, add more oil as needed. If desired, keep the croquettes warm in a 250 degree F oven between batches. Enjoy hot with dipping sauce.

Nutrition Facts : ServingSize 1 (of 8), without dipping sauce, Calories 143 kcal, Carbohydrate 7 g, Protein 15 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 85 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g

SALMON CROQUETTES



Salmon Croquettes image

These croquettes have what may just be the perfect texture combination: crispy outsides and tender insides. Made from simple ingredients, they're also a great use of leftovers, putting to work those halves of onion and bell pepper from last night's dinner, and any remaining salmon, though you can also use canned (boneless works best). The filling may be a little delicate when you put it together, but a quick pop in the fridge or freezer makes it easier to work with. Serve the croquettes alone as an appetizer with tartar sauce or hot sauce, or make them a bigger meal alongside grits.

Provided by Millie Peartree

Categories     brunch, dinner, lunch, seafood, appetizer, main course

Time 30m

Yield 2 main-course servings, 4 appetizer servings

Number Of Ingredients 16

1 (14-ounce) can boneless, skinless salmon or 1 pound cooked salmon
1 tablespoon olive oil
1/2 green bell pepper, finely chopped
1/2 cup diced onion
1 garlic clove, grated
2 eggs, lightly beaten
1/2 cup all-purpose flour
2 tablespoons chopped parsley
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon hot sauce, plus more for serving
1/2 teaspoon coarse kosher salt
1/2 teaspoon black pepper
1/2 cup panko bread crumbs
2 teaspoons seasoning of choice, such as onion powder, garlic powder, paprika or a combination
Vegetable or canola oil, for frying
Tartar sauce, for serving (optional)

Steps:

  • If using canned salmon, drain and discard the liquid. Flake the salmon into a large bowl; set aside.
  • Heat olive oil in a large sauté pan over medium and sauté peppers and onions until translucent, 3 to 5 minutes. Add garlic and sauté for another 30 seconds; let cool slightly.
  • Add the sautéed veggies to the bowl with the salmon, along with 1 egg, 1/4 cup flour, the parsley, seafood seasoning, hot sauce, salt and pepper. Chill the mixture in the refrigerator for 20 minutes, or pop into the freezer for 5 to 10 minutes.
  • Using your hands, shape the chilled mixture into 1-inch-thick patties.
  • Set up three separate plates or shallow bowls: one filled with the remaining 1/4 cup flour, another with the egg and a third with the panko. Season the panko with the seasoning of your choice, then lightly dip each croquette into the flour, egg then panko, coating to cover. Set the croquettes aside.
  • Wipe out the same pan, and heat about 1/4 cup vegetable or canola oil over medium. Drop a bread crumb in the oil, and see if it sizzles.
  • Gently place croquettes in oil, making sure not to crowd the pan, and pan fry until golden brown on both sides, about 3 to 5 minutes per side.
  • Transfer to a paper towel-lined plate and serve warm, with tartar sauce or hot sauce if desired.

SALMON CAKES



Salmon Cakes image

With a simple lemon-herb sauce, these make-ahead salmon patties are the perfect light supper for those nights when you would rather not fuss.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h15m

Number Of Ingredients 18

2 pounds skinless salmon fillet
Coarse salt and ground pepper
1 teaspoon hot sauce, such as Tabasco
1/2 cup plain dried breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup light mayonnaise
1/4 cup Dijon mustard
2 large eggs, lightly beaten
2 tablespoons fresh lemon juice
1/4 cup light mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley, dill, or cilantro
Coarse salt and ground pepper
3 tablespoons prepared horseradish
2 tablespoons minced capers
1 teaspoon hot sauce, such as Tabasco
2 tablespoons minced pickled jalapeno chile

Steps:

  • Preheat oven to 400 degrees. Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely; pat dry with paper towels. Break salmon into smaller pieces; flake with a fork.
  • In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together.
  • Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20 to 30 minutes.
  • Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.
  • Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.

Nutrition Facts : Calories 291 g, Fat 17 g, Protein 26 g

SALMON-AND-MASHED-POTATO CROQUETTES



Salmon-and-Mashed-Potato Croquettes image

Crispy and golden-brown, these croquettes are the perfect snack to serve at your next holiday soirée. Tender and fluffy cooked potatoes are combined with your choice of tinned or smoked salmon and formed into cakes. The ultra-crisp exterior is provided by a coating of panko breadcrumbs.

Provided by Greg Lofts

Categories     Finger Food Recipes

Time 2h40m

Yield Makes about 20

Number Of Ingredients 11

2 russet potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes
Kosher salt (we use Diamond Crystal) and freshly ground pepper
2 large eggs, plus 2 large yolks
1/4 cup chopped scallion greens (whites reserved for another use)
1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice
3 tablespoons unbleached all-purpose flour
7 1/2 ounces red salmon (1 tin), drained and flaked, any skin and bones removed and discarded, or cold-smoked salmon
1 1/2 cups panko breadcrumbs
Vegetable oil, such as safflower, for frying
Flaky sea salt, such as Jacobsen
Zesty Tomato and Curried-Sour-Cream Dipping Sauces, for serving

Steps:

  • In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 2 teaspoons kosher salt and boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. Drain; let potatoes cool 5 minutes, then press through a ricer or colander and stir until smooth (or mash until smooth). Transfer to a large bowl; let cool completely.
  • Stir egg yolks, scallions, lemon zest and juice, flour, 2 teaspoons kosher salt, and 1/4 teaspoon pepper into mashed potatoes. Fold in salmon. Form mixture into golf-ball-size rounds, then flatten into 1/2-inch-thick disks. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
  • Whisk whole eggs in a shallow bowl and season with kosher salt and pepper. Place panko in another shallow bowl and season. Pour a scant 1/2 inch oil into a medium heavy-bottomed skillet, such as cast iron. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, dip croquettes in egg, allowing excess to drip back into bowl, then coat in panko, pressing to adhere.
  • Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.

BEST EVER SALMON CROQUETTES



Best Ever Salmon Croquettes image

I've been making these for so many years I cant remember where I got the recipe from. I never liked salmon patties until I found this version. Even my picky kids love these!

Provided by GwenG

Categories     High Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 (15 ounce) can salmon
1 egg
1/4 cup flour
1/4 cup potato flakes
1 small onion, grated
black pepper
1 teaspoon baking powder
oil (for frying)

Steps:

  • Drain salmon, reserving 1/4 cup liquid.
  • Remove skin and bones.
  • Place salmon in mixing bowl, breaking up into smaller pieces.
  • Add egg, mixing thoroughly.
  • Stir in flour.
  • Blend in potato flakes, onion and pepper.
  • Combine baking powder and reserved 1/4 cup liquid.
  • Stir into salmon mixture until well combined.
  • Form mixture into 24 croquettes (I dont have time to stand there and make that many, I make mine a little bigger, resulting in around 10-12).
  • Drop into deep hot oil (375) and fry without crowding for 3-5 minutes or until golden brown on all sides.
  • Drain on paper towel.

Nutrition Facts : Calories 188.4, Fat 5, SaturatedFat 1, Cholesterol 108.1, Sodium 183.3, Carbohydrate 10.5, Fiber 0.7, Sugar 1, Protein 24

FRESH SALMON PATTIES



Fresh Salmon Patties image

Ready, Set, Cook! Special Edition Contest Entry. Easy make-ahead salmon patties are perfect for busy weeknights. I like to make several and freeze them. Last weekend we went to Yosemite and cooked them up on a camp stove. I served them on whole wheat buns with a home made tarter sauce. Simple, lots of flavor and nutritious.

Provided by driscoll.m

Categories     Potato

Time 35m

Yield 6-8 salmon patties, 3-4 serving(s)

Number Of Ingredients 11

1 lb fresh salmon fillet, chopped small
3 tablespoons olive oil
3 green onions, sliced
1 small red bell pepper, chopped small
2 garlic cloves, minced (1 teaspoon)
1 cup Simply Potatoes Traditional Mashed Potatoes
1/4 cup sun-dried tomato, snip with kitchen scissors into small pieces
1 egg
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1 cup panko breadcrumbs

Steps:

  • Heat 1 tablespoon olive oil in saute pan, add red bell pepper, garlic and green onion. Cook on medium-low heat for 5 minutes to soften. Cool slightly then add to a bowl with the chopped salmon, mashed potatoes, egg, sun-dried tomatoes, salt and lemon pepper. Mix thoroughly then form into patties (about 6-8). Place patties in a dish with the panko bread crumbs, turn patties to coat with crumbs. Refrigerate or freeze for later. To serve, heat 2 tablespoons olive oil in pan, add thawed patties and cook on medium-low heat until golden brown -- approx 6 minutes each side until salmon is cooked through. Serve with a dab of good tarter sauce and lemon wedges.

Nutrition Facts : Calories 504.9, Fat 23.9, SaturatedFat 4.1, Cholesterol 131.7, Sodium 886.7, Carbohydrate 31.8, Fiber 3.1, Sugar 5.4, Protein 39.2

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From recipeshappy.com


EASY SALMON CROQUETTES | THE RECIPE CRITIC
2018-10-08 To start, add panko and flour to a bowl and mix. Add bell peppers, canned salmon, garlic, salt, pepper, egg, mayonnaise, Worcestershire sauce and cilantro. Mix until incorporated. Shape into 6-8 patties and heat oil in large skillet over medium high heat. Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown.
From therecipecritic.com


SALMON CAKES RECIPE (SALMON PATTIES) - NATASHA'S KITCHEN
2017-01-13 Discard skin, flake salmon with forks, remove any bones, and cool to room temp while prepping remaining ingredients. 2. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat. 3.
From natashaskitchen.com


SALMON CROQUETTES – PURE FOOD FISH MARKET - FRESH SEAFOOD
2018-09-27 Directions. Preheat oven to 325. Slow roast the salmon for 15 minutes. Let cool completely. Heat vegetable oil in sauce pan to 350 degrees. Add fish (skin removed) to bowl and mix in paprika, garlic, green onion, oregano, hot sauce, salt and pepper. Form into ball, dip into egg then bread crumbs. Fry for 3 minutes on each side.
From freshseafood.com


THE BEST SOUTHERN SALMON CROQUETTES ONLINE - GRANDBABY CAKES
2019-07-15 Salmon croquettes are basically a southern version of a salmon cake or salmon patty. It can be fried or baked. The contents are usually canned salmon though there are quite a few newer recipes that use fresh salmon that has been either chopped finely or ground to mold into patties. A thickener is added to help the patties form.
From grandbaby-cakes.com


10 BEST SALMON PATTIES WITH FRESH SALMON RECIPES | YUMMLY
2022-05-22 smoked salmon, heavy cream, butter, grated Parmesan cheese, fresh salmon and 4 more Salmon Tartar with Avocado Kooking peppercorn, green onion, mustard seeds, soy sauce, lemon, wasabi and 5 more
From yummly.com


SALMON CROQUETTES RECIPE | COOKING LIGHT
Bring to a boil, add salmon skin side down and reduce to simmer. Cook salmon in liquid until medium-well doneness, about 10 minutes. Let cool, then gently remove skin from cooked salmon. Step 2. In a medium bowl, combine salmon with breadcrumbs, eggs, chives, 1/4 tsp salt, and 1/4 tsp pepper. Cover bowl and chill for 30 minutes.
From cookinglight.com


BEST EVER FRESH SALMON PATTIES (SALMON CAKES - ZONA COOKS
2022-05-03 Instructions. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Place salmon filet skin-side down, brush with 1 Tbsp olive oil and season with salt and black pepper. Bake uncovered for 10-15 min, …
From zonacooks.com


FRESH SALMON CROQUETTES - DO SOUTH MAGAZINE
2016-03-01 Preheat oven to 350˚. Chop fresh salmon coarsely into small pieces. Set aside. Heat unsalted butter in skillet over medium heat. Add onions, celery and red pepper. Cook until onion is translucent. In a bowl combine chopped salmon, cooked vegetables, crumbs, mayonnaise, mustard, herbs, capers, eggs and seasoning mix.
From dosouthmagazine.com


SALMON PATTIES RECIPE | SOUTHERN LIVING
Step 3. Warm the butter and oil in a large skillet over medium-high heat. When the butter bubbles, add the patties in a single layer, spacing them evenly. (Work in batches if need be, and add more fat to the pan as needed.) Cook until the patties are nicely browned and sizzling, flipping once, about 3 minutes per side.
From southernliving.com


SALMON CROQUETTES RECIPE - SHE LOVES BISCOTTI
2018-01-09 Preheat oven to 350 F (180 C). Place salmon on parchment paper. Add a pinch of salt and bake for about 12 minutes or until flakes easily. Meanwhile, in a large bowl, combine the egg, garlic, green onions, chives, bread crumbs, mustard, lemon juice and pepper. Add the mashed potatoes and thoroughly combine together.
From shelovesbiscotti.com


PATTI LABELLE SALMON CROQUETTES RECIPE - YOGITRITION
Mix the salmon, onions, bell pepper, flour, egg, Worcheshire sauce, salt, and pepper in a large bowl. Make medium to small-sized patties of the mixture. Place the cornmeal in an open container and set it aside. Heat the vegetable oil in a pan. Check the oil’s temperature until it reaches 375 F. Dip the patties in cornmeal one by one and ...
From yogitrition.com


SOUTHERN SALMON CROQUETTES RECIPE - LIFE, LOVE, AND GOOD FOOD
2020-03-25 in a large bowl, flake the salmon with a fork. Add the mayonnaise, lemon juice, Dijon mustard, green onions, red bell pepper, egg, garlic, and salt. Stir together until well combined. Add the Panko breadcrumbs and toss gently. Use a 1/3 cup scoop to portion out the mixture into the palm of your hands.
From lifeloveandgoodfood.com


SALMON CROQUETTES FRESH SALMON - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Salmon Croquettes Fresh Salmon are provided here for you to discover and enjoy. Healthy Menu. Heart Healthy Asparagus Recipes Healthy Skinny Girl Diet Hmr Healthy Solutions Diet Protein In A Healthy Diet ...
From recipeshappy.com


SALMON PATTIES (WITH FRESH SALMON!) - SALMON CAKES - RASA MALAYSIA
2022-05-24 In a food processor, add the salmon, egg yolk, lemon juice, salt, black pepper and cayenne pepper. Blend for 10 seconds or until all ingredients are well combined. DO NOT over blend. Transfer the salmon mixture into a bowl and mix well with the chopped parsley. Wet both hands with water and shape the salmon mixture into 8 balls.
From rasamalaysia.com


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