Salmon Croquettes, Quick and Easy

Submitted by TheBlueJeanChef

"Just a good Southern dish! Great for a weeknight meal. I serve this with my buttermilk mashed potatoes, butter peas and fried apples. Dinner is on the table in under 45 min. I use the pouches not the cans of fish for this recipe. Should you want to make a dipping sauce for these tasty morsels. Wisk together 1/2 a cup of mayo, 1 tbs of fresh lemon juice,a little fresh chopped dill & 1/4 tsp Old Bay Seasoning."

 

• Ready In: 25mins
• Ingredients: 12
• Yields: 8 croquettes
• Serves: 4-6

ingredients

• 12 ounces pink salmon, Boneless, Skinless
• 6 1⁄2 ounces tuna, in Sunflower oil
• 2 teaspoons Old Bay Seasoning
• 1⁄4 teaspoon cayenne pepper, ground
• 1⁄4 teaspoon kosher salt
• 1⁄8 teaspoon black pepper, ground
• 1⁄2 lemon, juiced
• 2 eggs
• 1 cup panko breadcrumbs, divided
• 1⁄3 cup salad dressing
• 1⁄4 cup mayonnaise
• canola oil

directions

1. In a large skillet, add enough Canola Oil to come up about 1/4". Heat over medium to 325.
2. In a seperate shallow dish pour 1/2 cup of bread crumbs for coating the croquettes.
3. In a medium mixing bowl, whisk together Mayo, Salad Dressing, eggs, lemon juice, cayenne pepper, black pepper, salt and Old Bay Seasoning.
4. Add, Salmon and Tuna.
5. With your hands break up the fish into small chunks, add 1/2 cup bread crumbs and mix well, with your hands.
6. Now gather a palm sized amount of the mixture and test to see if it will hold together, simular to making a hamburger patty. It will be very delicate, however it will firm up as we cook them. If still to loose add a couple of tablespoon bread crumbs and try again. They need to be firm enough to be able to dip in the bread crumbs for coating but not so firm as to dry them out, just remember they are delicate. Again you can add bread crumbs until this is acheived.
7. As you create each patty, dip it one side then the other into the bread crumbs to create a coating and add directly to the frying pan. The less you have to handle them before cooking the better.
8. Cook until golden brown and then flip and do the same.
9. Remove from the skillet to a paper towel lined platter. Allow to cool for a few minutes and serve.