Quick Crispy Salmon Croquettes (Print Version)
# Ingredients:
→ Base
01 -
15 oz of salmon flakes (or 3 cans at 5 oz each, drained and broken into pieces)
→ Dry Ingredients
02 -
1/4 cup all-purpose flour
03 -
1/2 cup Panko breadcrumbs
04 -
1/4 teaspoon black pepper
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon garlic powder
→ Wet Ingredients
07 -
1 tablespoon Worcestershire sauce
08 -
1/2 green bell pepper, diced
09 -
1 egg, beaten gently
10 -
1/2 red bell pepper, diced
11 -
1 tablespoon olive oil
12 -
1/4 cup chopped cilantro
13 -
1/4 cup mayo
# Instructions:
01 -
For fresh salmon, cook it first and then break it into pieces. If you're using salmon from a can, make sure it's drained well, take out any skin or bones, and then flake it up but keep some chunkiness.
02 -
Grab a big bowl and toss in the breadcrumbs, flour, garlic powder, salt, and pepper. Mix everything up until it's evenly blended.
03 -
In a separate bowl, combine the salmon, bell peppers, egg, mayo, Worcestershire sauce, and cilantro. Mix it all together until it looks nice and even.
04 -
Carefully fold the wet stuff into the dry stuff and mix until it just comes together. If the mixture feels too soggy, sprinkle in a bit more breadcrumbs. Let the mixture hang out in the fridge for 15–20 minutes for better texture.
05 -
Using wet hands, shape the mixture into patties. You can either cook them in hot oil for 2-3 minutes per side until they're golden, or bake them in the oven at 400°F for about 10-12 minutes per side.
06 -
If you fry your croquettes, let them rest on some paper towels to soak up the oil. Serve them hot with a sauce you like—maybe tartar or a lemony aioli.
# Notes:
01 -
You can cook these by frying or baking—baking is the lighter option
02 -
You can make the mixture ahead and store it in the fridge until you're ready
03 -
Works well with fresh or canned salmon, so use what you have