Salmon Croquettes
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
15-20 Croquettes
- Serves:
- 10-12
ingredients
- 2 lbs salmon, cut in large chunks
- 1 tablespoon olive oil
- 1⁄4 cup celery, finely diced
- 1⁄4 cup onion, diced
- 1 cup cream cheese, whipped
- 1 teaspoon white pepper
- 1 teaspoon kosher salt
- 1 cup mayonnaise
- 1⁄4 cup scallion, diced
- 1⁄4 cup parsley, chopped
-
Breading
- 2 cups flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- oil (for frying)
directions
- Sear chunks of salmon quickly in a hot skillet until medium-well done. Try to keep it in large pieces.
- Saute celery and onions quickly in a hot pan with one tablespoon olive oil.
- Remove veggies from heat while the're still crunchy and bright with color. Spread out on a sheet pan to cool in refrigerator to stop cooking process.
- Whip cream cheese in mixer with white pepper and kosher salt.
- Fold in mayonnaise and scallions.
- Combine until no lumps appear.
- By hand fold in cream cheese mixture, cooled vegetables, parsley and salmon together until combined. Do not over-mix. Large pieces of salmon should be evident.
- Using a three-ounce scoop, shape cakes on parchment paper and freeze.
- When ready to cook remove from freezer, bread with panko bread crumbs and pan fry until golden brown. To bread, roll in flour; shake off excess flour; dip in beaten eggs; coat with panko bread crumbs.
- Fry in oil until brown; it browns fast.
- Place in a 350 degree fahrenheit for about 35 minutes to make sure croquettes are warm throughout.
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RECIPE SUBMITTED BY
I live in Anchorage, Alaska and work in the financial services industry. I am married and have two beautiful daughters (7 and 9). I enjoy cooking when time allows. I lost about 40 pounds on the weight watchers plan a couple of years ago so am most interested in healthy recipes. I enjoy time with my family, running marathons, cross country skiing, camping, and hiking.