SALMON CROQUETTES
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
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
SOUTHERN SALMON CROQUETTES
These delicious Southern Salmon Croquettes are a quick and easy soul food classic done right! Nice and tender on the inside full of salmon flavor and aromatics, yet crunchy and delicious on the exterior from an irresistible cornmeal breading, you will make these time and time again.
Provided by Jocelyn Delk Adams
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 11
Steps:
- In a large bowl, add salmon, flour, onion, green pepper, egg, worcheshire sauce, salt, pepper flakes and black pepper and mix until well combined. The mixture will be somewhat softer and looser so you will have to handle with care but don't worry, they will fry up just fine.
- Add cornmeal to a plate and set aside.
- Shape medium to small sized patties then carefully roll in cornmeal and set aside. (If you want to make them easier to work with, add to the refrigerator for about 15 minutes to firm up more).
- Add oil to cast iron skillet and heat until oil reaches 375. Fry croquettes until golden brown on both sides, about 2-3 minutes on each side, and drain on paper towels then serve.
Nutrition Facts : Calories 180 kcal, Carbohydrate 11 g, Protein 2 g, Fat 15 g, SaturatedFat 11 g, Cholesterol 14 mg, Sodium 58 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SALMON CROQUETTES CORNMEAL STYLE
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
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
SALMON CROQUETTES
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-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
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-AND-MASHED-POTATO CROQUETTES
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
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.
SOUTHERN FRIED SALMON PATTIES
Salmon patties are quick and easy. I got this recipe from my son's babysitter many years ago. My son is now 20 and we still eat these at least a few times a month. These are very moist when done.
Provided by Dari Donovan
Categories Meat
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork.
- Add onion, corn meal, flour, mayonnaise, and egg. Stir until well blended.
- Shape the mixture into patties about the size of an average burger or less.
- Cook in oil in skillet over medium heat until browned on each side. Turn once while frying.
- Note: The mayonnaise helps the patties hold their shape and keeps them from being too dry.
Nutrition Facts : Calories 220.1, Fat 6.6, SaturatedFat 1.3, Cholesterol 132.2, Sodium 438.1, Carbohydrate 12.8, Fiber 0.9, Sugar 0.5, Protein 27.2
SALMON CROQUETTES WITH FRESH SALMON
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
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
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