Southern Salmon Croquettes Recipe Recipe For Stuffed

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!

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.

SOUTHERN SALMON CROQUETTES

Steps:

• Heat butter in cast iron skillet over low to medium heat.
• Add in diced red bell pepper and diced shallots and saute until softened and golden. Set aside and let them cool.
• In a mixing bowl, whisk eggs, yogurt, salt, pepper, capers, lemon zest, and Worcestershire sauce together.
• Drain liquid from canned salmon filet (and bones if your brand had bones).
• Mix salmon, bread crumbs, diced parsley, seasonings, sautéed peppers and onions with the whisked egg mixture until well combined.
• Use an ice cream scoop to scoop mix and form into salmon patties using your hands.
• Once formed into a firm, pressed croquette, roll in cornmeal and set aside until all 12 are done.
• Heat oil in the skillet over medium heat and fry Salmon Croquette for 2-3 mins on each side until golden brown and crisp.
• Assemble the Salmon Croquettes with cornmeal and spray the tops of the Salmon Croquettes with olive oil from a spray bottle.
• Preheat the oven to 425F / 220C / gas 7 and bake on a foil-lined baking tray for 5-7 minutes, until golden brown and crisp.
• Assemble the Salmon Croquettes with cornmeal and spray the tops of the Salmon Croquettes with olive oil from a spray bottle.
• Preheat Air Fryer to 360F / 180C.
• Add Salmon Croquettes to the air fryer basket and cook for 6-8 minutes, turning the patties over halfway through the cooking time.

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 CROQUETTES

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.