Salmon Croquettes The Pink Teacup Recipes

SOUTHERN SALMON CROQUETTES

Steps:

• In a large bowl whisk together flour and cornmeal.
• Add salmon, bell peppers, sweet onion, seasonings, Worcestershire sauce, mayonnaise, cilantro and egg. Mix until well combined.
• Shape into about 6-8 patties. Heat oil in large skillet over medium high heat.
• Once skillet is hot cook patties for 2-3 minutes on each side or until they are a golden brown color.
• Serve immediately with your favorite dipping sauce.
• If you've tried this recipe, come back and let us know how it was!

SALMON CROQUETTES

Steps:

• Preheat oven to 425°F and line a pan with parchment paper.
• In a large bowl add all ingredients, reserving 2 tablespoons of olive oil.
• Mix to combine and form into 9 patties. I use a slightly heaping ¼ cup measuring cup to form the patties. Press them well (but gently) so they do not fall apart.
• Bake salmon croquettes for 13-15 minutes or until browned.

EASY SALMON CROQUETTES

Steps:

• 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.

SALMON CROQUETTES

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.

SALMON PATTIES

Steps:

• Preheat oven to 220C/430F standard (200C fan)
• Place breadcrumbs in a bowl. Grate over onion, including juices. Mix onion into breadcrumbs, ensuring all breadcrumbs are soaked. (Note 3)
• Add remaining ingredients except salmon. Mix well.
• Add salmon. Stir through gently, leaving flakes of salmon (rather than vigorously mixing salmon into tiny pieces).
• Scoop up 1/4 cup mixture (level, packed standard ice cream scoop, see Video). Form round patties about 1.5 cm/ 2/3" thick and set aside.
• Drizzle oil all over tray. Place in oven for 2 minutes until hot - oil will spread over tray. Tilt tray to spread if needed.
• Place patties on tray - DO NOT press down (makes them stick on tray). Spray surface with oil spray.
• Bake 15 minutes. Flip, spray surface with oil spray, bake 5 minutes.
• Serve with sour cream or yoghurt on the side for dipping / dolloping, and extra fresh dill if desired.
• I served mine with cauliflower puree and Yoghurt Slaw - healthy side options! (Note 3)

SOUTHERN SALMON CROQUETTES

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.

SALMON CROQUETTES (THE PINK TEACUP)

Steps:

• Drain the salmon and reserve court bouillon (or juice from cans). Place salmon in a bowl and add onion, eggs, rice, salt and black pepper to taste. Stir well and mash salmon with a hand masher. Add a little court bouillon (or juice) so that the mixture is moist but not soupy.
• Make oblong patties with an ice- cream scoop. Roll patties in flour and pan-fry in 350-degree oil. Brown on both sides. Drain on paper towels.

PIONEER WOMAN SALMON PATTIES

Steps:

• Stir the egg with the mayonnaise, mustard, seafood seasoning, lemon juice, and hot sauce in a bowl.
• Fold in the salmon, scallions, and panko.
• Shape into 4 patties and set them aside.
• Heat the oil in a large skillet set over medium heat.
• Cook the salmon patties in the hot oil for 4 to 5 minutes on each side, or until golden and crisp.
• Drain on paper towels and set them aside.
• In a bowl, whisk the mayonnaise with the lemon juice, capers, hot sauce, salt, and pepper.
• Feel free to add mustard or dry herbs if you wish.
• Spread some of the caper mayo sauce on the bottom of a toasted bun.
• Top with a salmon patty, fresh lettuce, a tomato slice, and a quarter of the pickles.
• Top with more caper mayo sauce and sandwich with the other half of the bun.
• Repeat this process to make another four burgers. You can also make double burger salmon patties if you like.
• Serve the salmon patties on buns with fries and roasted veggies.

SALMON CROQUETTES

Steps:

• In a medium frying, heat olive oil on medium heat for 1-2 minutes. Add the salmon steaks and cook for 7-8 minutes per side or until the inside is no longer pink but still moist. Set aside to cool for 5 minutes. Once cooled, remove the skin and small bones until only the flesh remains. Transfer the salmon to a large food processor and blend with the remaining ingredients until smooth and combined. If you prefer a chunkier texture, pulse until get you the desired consistency. Set aside in the fridge for about one hour to cool. Just before removing the salmon mixture from the fridge, heat 1 cup of oil to a large frying pan on medium-high heat for 2-3 minutes. To ensure the oil is hot enough, place a toothpick in the center of the pan, touching the bottom. If bubbles appear around the toothpick then the oil has reached the ideal heat for frying. Pour the cornmeal onto a large flat plate. Scoop 1 heaping tablespoon of the salmon batter and roll into a ball then lightly coat with the cornmeal. Transfer to the frying pan (a batch of 8 at a time) and cook for 2-3 minutes per side or until lightly browned and crispy. Transfer the croquettes to a large plate lined with paper towels and lightly salt with sea salt. Repeat the cooking process with the remaining croquette batter. Serve immediately with the spicy avocado dip. To prepare, simply mash the avocado and mix with the remaining ingredients. Taste to adjust seasoning, if needed. Store in the fridge in an air tight container for 2-3 days or in the freezer for up to 3 months.

SALMON CROQUETTES

Steps:

• Mix all ingredients together and form into patties. (Add a little additional cornmeal mix or flour if necessary for the best consistency.) Heat olive oil and butter in skillet over medium-high heat. Cook the croquettes until golden brown (2 to 3 minutes each side).