Salmon Croquettes Recipes

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EASY SALMON CROQUETTES



Easy Salmon Croquettes image

Salmon Croquettes are pan fried and packed with so many great flavors. These make a quick and easy weeknight meal and are delicious with a tartar sauce!

Provided by Alyssa Rivers

Categories     Main Course

Time 15m

Number Of Ingredients 12

1/2 cup Panko
1/4 cup flour
1/2 green bell pepper (chopped)
1/2 red bell pepper (chopped)
3 5 ounce canned salmon
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg (lightly beaten)
1/4 cup mayonnaise
1 Tablespoon Worcestershire
1/4 cup chopped cilantro

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.

Nutrition Facts : Calories 110 kcal, Carbohydrate 9 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 318 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SALMON CROQUETTES



Salmon Croquettes image

Paula Deen's pan-fried salmon croquettes recipe makes for a delicious appetizer or main course.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 5

2 fillets flaked canned salmon
1 beaten egg
2 tablespoons sliced green onion
1/2 cup breadcrumbs
for frying vegetable oil

Steps:

  • Over medium heat, heat oil in a medium skillet. Combine canned salmon, beaten egg, green onions and 1/4 cup bread crumbs. Form into patties and dust with additional bread crumbs. Fry until golden brown, about 2 minutes on each side.

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

Provided by Food Network

Categories     appetizer

Time 21m

Yield 4 servings

Number Of Ingredients 9

1 (15-ounce) can salmon (bones removed)
2 green bell peppers, finely diced
1 yellow onion, finely diced
Salt and pepper
3 cups yellow cornmeal
1 cup all-purpose flour
Vegetable oil, for frying
Ketchup, for serving, optional
Hot sauce, for serving, optional

Steps:

  • Combine salmon, bell peppers, and onion in a bowl. Season with salt and pepper. Shape by hand into patties, as you would a hamburger. In a separate bowl, combine cornmeal and flour. Roll salmon patties in the cornmeal mixture.
  • Heat about 1-inch of oil in a large, heavy skillet to 340 degrees F. Carefully place patties, in batches as necessary, in the hot oil and fry for 3 minutes on each side or until golden brown. Drain patties on paper towels. Serve with ketchup and/or hot sauce, if desired.

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

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-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

Mom frequently served salmon when I was a girl. Learning the ropes in the kitchen as I grew up, I got the chore of deboning the salmon. I didn't mind, because these light crisp croquettes are absolutely delicious. -Mary McGuire, Graham, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 12

1 can (14-3/4 ounces) pink salmon, drained, deboned and flaked
1 cup evaporated milk, divided
1-1/2 cups cornflake crumbs, divided
1/4 cup dill pickle relish
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
Oil for deep-fat frying
TARTAR SAUCE:
2/3 cup evaporated milk
1/4 cup mayonnaise
2 tablespoons dill pickle relish
1 tablespoon finely chopped onion

Steps:

  • In a large bowl, combine the salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep-fat fryer to 365°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm., In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes.

Nutrition Facts :

PAN-FRIED SALMON CROQUETTES



Pan-Fried Salmon Croquettes image

When you feel like fish, you can enjoy these salmon croquettes from many of the ingredients already in your pantry.

Provided by [email protected]

Time 45m

Yield 12

Number Of Ingredients 7

3 (14.75 ounce) cans salmon, drained and flaked
3 large eggs
1 medium onion, diced
1 pinch cayenne pepper, or to taste
salt to taste
1 cup seafood breader
¼ cup vegetable oil for frying, or as needed

Steps:

  • Combine salmon, eggs, and onion in a bowl. Season with cayenne and salt; mix well. Place fish fry in another bowl.
  • Heat oil in a skillet over medium-high heat.
  • While the oil heats, place a large spoonful of salmon in the palm of your hand and form an oval croquette patty. Place croquettes in the fish fry and flip over to coat. Repeat to form remaining croquettes.
  • Working in batches, place croquettes in the hot oil and cook until edges have browned, about 5 minutes. Flip and cook the other side, about 5 minutes. Remove to a paper towel-lined platter and repeat to cook remaining batches.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 9.7 g, Cholesterol 95.9 mg, Fat 9.2 g, Fiber 0.2 g, Protein 26.6 g, SaturatedFat 2.1 g, Sodium 754.1 mg, Sugar 1.3 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

SALMON CROQUETTES WITH DILL SAUCE



Salmon Croquettes With Dill Sauce image

These salmon patties have no filler. Serve them over a salad, or put them in a bun for an alternative to beef or turkey burgers.

Provided by Caroline Randall Williams

Categories     Salmon     Quick & Easy     Fish     Wheat/Gluten-Free     Pescatarian     Lunch     Dinner     Dill     Pan-Fry     Tree Nut Free     Yogurt     Sour Cream

Yield 8 servings

Number Of Ingredients 10

1 ½ cups plain yogurt or fat-free sour cream
¼ cup Dijon mustard
6 sprigs fresh dill, chopped
2 (14.75-ounce) cans salmon packed in water (look for a sustainable brand)
4 celery stalks, finely chopped
1 large white onion, finely chopped
4 large eggs, beaten
½ tablespoon salt
1 tablespoon pepper
2 tablespoons olive oil

Steps:

  • To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
  • Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
  • Put a dollop of the dill sauce on top of each patty and serve.

SALMON CROQUETTES



Salmon Croquettes image

This is my mother-in-law's recipe for croquettes. Whenever I make these, my husband can't get enough of them! They can be made with whatever you have on hand, tuna, ham, fish, chicken, or vegetables, spinach, carrots, zucchini--anything you can find in the pantry basically!

Provided by canarygirl

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 (14 ounce) can salmon, drained
1 medium onion (grated or whirred in the food processor)
salt and pepper
1/4 cup flour
1 1/2 cups milk
1/4 teaspoon garlic powder, to taste (about)
1 cup seasoned bread crumbs (about)
2 eggs, beaten
2 tablespoons butter
sunflower oil (for frying)

Steps:

  • In a large frypan, heat butter over medium high heat, and sauté onion and garlic powder.
  • Add salmon, season with salt and pepper (you may wish to add dill) and heat through.
  • Add flour and stir well.
  • Add milk gradually stirring constantly until mixture thickens and forms a ball.
  • Remove mixture to plate and allow to cool completely (this may be done the day before, and the mixture placed in the refrigerator--it's easier to work with this way).
  • Form into oval shaped croquettes, dip in egg and dredge in bread crumbs.
  • Deep fry in hot oil, and drain on paper towels.
  • This recipe can be made with practically anything, fish, chicken, ham, vegetables (spinach is lovely).

Nutrition Facts : Calories 284.1, Fat 11.7, SaturatedFat 5.2, Cholesterol 111.3, Sodium 489.6, Carbohydrate 22.4, Fiber 1.4, Sugar 2, Protein 21.3

SALMON CROQUETTE SANDWICH



Salmon Croquette Sandwich image

I'm obsessed with smoked salmon on bagels with all the accouterments! Smoked salmon can get pricey, though, so I found this salmon croquette sandwich alternative. I could seriously eat it every day for breakfast. —Jessi Hampton, Richmond Hill, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 12

1 large egg, lightly beaten
1/4 cup dry bread crumbs
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 pouch (6 ounces) boneless skinless pink salmon
1 tablespoon olive oil
2 everything bagels, split and toasted
4 tablespoons cream cheese, softened
1 tablespoon capers, drained
1 medium tomato, sliced
1/2 medium red onion, thinly sliced into rings
Snipped fresh dill, optional

Steps:

  • In a small bowl, combine egg, bread crumbs, garlic powder and smoked paprika. Add salmon and mix lightly but thoroughly. Shape into 2 patties. , In a large skillet, cook patties in oil over medium heat until browned, 5-6 minutes on each side. Spread cut sides of bagels with cream cheese; sprinkle with capers. Serve patties on bagels with tomato, red onion and, if desired, dill.

Nutrition Facts : Calories 656 calories, Fat 25g fat (10g saturated fat), Cholesterol 152mg cholesterol, Sodium 1205mg sodium, Carbohydrate 75g carbohydrate (14g sugars, Fiber 4g fiber), Protein 34g protein.

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.

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From theseasonedmom.com


BAKED SALMON CROQUETTES RECIPE - THE SPRUCE EATS
2022-02-02 Preheat oven to 400 F. Line a shallow baking sheet with nonstick foil, and spray with oil. Divide chilled salmon mixture into 8 portions, and form into patties. Place remaining …
From thespruceeats.com


WILD BC SALMON CROQUETTES
2021-08-01 Directions. In a large bowl, bring together everything EXCEPT the 1 cup of breadcrumbs and egg. Mix well, but try not to pulverize it. You want to have some chunks of …
From bcsalmon.ca


SALMON CROQUETTE RECIPE - QUICK AND EASY SEAFOOD RECIPE
Pour salmon into a medium bowl and using a fork break salmon apart into small pieces. Add onions, beaten eggs, cornmeal, salt and pepper to taste, mix thoroughly. Shape the mixture …
From soulfoodandsoutherncooking.com


THE BEST SOUTHERN SALMON CROQUETTES ONLINE - GRANDBABY CAKES
2019-07-15 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 …
From grandbaby-cakes.com


SALMON PATTIES (AKA SALMON CAKES OR CROQUETTES)
2019-08-09 Heat the 2 tablespoons of olive oil in a large (12-inch) skillet. (I prefer nonstick for this recipe, but cast iron also works great). Add four of the patties to the skillet and cook for 2 …
From bowlofdelicious.com


SALMON CROQUETTES - CHEF LOLA'S KITCHEN
2016-08-10 What is Salmon Croquettes? Salmon Croquettes is often referred to as also referred to as Fish Burgers or Fishcakes or Fish burgers depending on the location. Salmon …
From cheflolaskitchen.com


AIR FRYER SALMON PATTIES - THE COUNTRY COOK
2022-06-11 Spray the air fryer tray with olive oil cooking spray. Add all ingredients to a large bowl. Mix together until everything is combined. Divide the mixture and form into four patties. …
From thecountrycook.net


15 SOUTHERN SALMON CROQUETTE RECIPE - SELECTED RECIPES
Then you have come to the right place, we have rounded up 15 southern salmon croquette recipe that we have shared over the years. Plus, there is such a variety of flavours in these …
From selectedrecipe.com


FRESH SALMON CROQUETTES | ABEL TO COOK
Remove the skin off of the fresh salmon. Cut the fresh salmon into small chunks and set aside. Cook onions in a non-stick pan with no oil until tender. If the onions stick add just a touch of …
From abeltocook.com


SALMON CROQUETTES WITH DILL SAUCE - SKINNYTASTE
2020-07-14 Drain the salmon, remove and discard the skin and bones. Add it to a medium bowl with celery, onion, egg, salt and black pepper. Form into 8 patties, pressing together so they …
From skinnytaste.com


HOMEMADE & EASY SALMON CROQUETTES | I HEART RECIPES
2018-07-28 combined the canned salmon, diced onions, seasoning salt, black pepper, lemon juice, bread crumbs, and egg into a large mixing bowl. Fold the ingredients until everything is …
From iheartrecipes.com


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