Sweet Elizabeths Salmon Croquettes Recipes

SWEET ELIZABETH'S SALMON CROQUETTES

Steps:

• Put both cans of salmon with the juice in a large bowl.Break the salmon up gently with a fork and remove all bones.
• Add peppers, onions, spices, and herbs and mix well.
• Gently mix in the eggs. Mix with your hands, add cornmeal and flour until the mixture holds together.
• Form the salmon mixture into patties and lightly sprinkle with cornmeal Coat the patties with the bread crumbs.
• Heat a large skillet over medium heat and add the canola oil. When the oil is hot but not smoking, fry the croquettes until browned and heated through, turning once. Remove the croquettes from the pan and drain on paper towels.
• *Old Bay seasoning is a commercial mixture of cayenne, garlic,paprika, and sea salt. You can make your own by just mixing equal amounts of the ingredients. Keep tightly sealed.

SALMON CROQUETTES

Steps:

• Heat the olive oil in a large nonstick skillet over medium-high heat until sizzling hot (see Know-how, page 100). Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until soft and translucent.
• Transfer the onion to a mixing bowl and add the salmon, 1/2 cup of the bread crumbs, the egg, lemon zest and juice, parsley, and salt and pepper to taste; stir gently to mix. Take care not to break the chunks of fish up too small; do not overmix.
• Form the salmon mixture into 8 patties, about 1/2 inch thick. Place the remaining 1 cup bread crumbs in a shallow bowl, season with salt and pepper to taste, and stir to mix. Dredge the croquettes with the bread crumb mixture, coating both sides and pressing gently to adhere. Refrigerate for at least 1 hour, until firm.
• In the same skillet used to cook the onions, pour enough canola oil to just cover the bottom and place over medium-high heat until sizzling hot. Place the croquettes in the hot oil, cooking in batches if necessary to avoid overcrowding, and cook until golden brown, about 4 minutes per side. Flip the croquettes only once; reduce the heat to medium if they start browning too quickly. Remove from the skillet, drain on a brown paper bag, and serve warm.

SCRUMPTIOUS SALMON CAKES

Steps:

• Mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties.
• Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.

BEST EVER SALMON CROQUETTES

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.

DELICIOUS SALMON CROQUETTES (PASSOVER)

Steps:

• Separate salmon but save all juice.
• Remove bones and skin (if any) from salmon, and then shred the salmon into fine pieces.
• Place salmon into mixing bowl adding the juice from the salmon, beaten eggs, onion, salt, pepper, and matzo meal - mix well.
• Form mixture into patties and fry on medium heat on both sides until golden brown.

SALMON CROQUETTES

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).