Salmon Croquettes Recipes

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).

Steps:

• Drain liquid from salmon.
• Remove large bones, skin, and dark brown spots from salmon.
• Gently break up salmon and set aside.
• Mash baked potato, or crush sleeve of crackers into crumbs, and add to salmon.
• Stir in egg, onions, salt, and pepper.
• Shape mixture into egg-shaped croquettes if using potatoes and roll in cracker crumbs. Shape salmon into patties if using crushed crackers.
• Brown in hot oil a few minutes on each side until golden.
• Reserve some liquid from the salmon if the patties are to dry to hold together, add 1-2 teaspoons.

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.

Steps:

• Combine salmon, bell peppers, and onion in a bowl. Season with salt and pepper. Shape by hand into patties, as you would a hamburger. In a separate bowl, combine cornmeal and flour. Roll salmon patties in the cornmeal mixture.
• Heat about 1-inch of oil in a large, heavy skillet to 340 degrees F. Carefully place patties, in batches as necessary, in the hot oil and fry for 3 minutes on each side or until golden brown. Drain patties on paper towels. Serve with ketchup and/or hot sauce, if desired.

Steps:

• Mix all ingredients. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty. Refrigerate 10 min.
• Heat large nonstick skillet on medium heat. Add patties to skillet in batches.
• Cook 6 min. or until golden brown on both sides, turning carefully after 3 min.

Steps:

• To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
• Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
• Put a dollop of the dill sauce on top of each patty and serve.

Steps:

• Open the can and strain the excess water, place the salmon meat on a mixing bowl and separate using a fork. Then add the leftover mashed potatoes, the seasoning and the pepper and combine well using the same fork. Finally add the beaten egg and 3/4 cup of panko breadcrumbs.
• Using your hands combine all ingredients until getting a uniform dough like mixture. Form eight medium size croquettes with your hands and place them on a sheet or parchment paper. Place the croquettes inside a plastic freezer bag and freeze for twenty minutes or overnight.
• To cook the croquettes: add the peanut oil to a deep fryer pan and when hot fry one croquette at a time until golden brown for best results. Place the fried croquettes on a paper towel to remove excess oil.
• To make the sriracha mayo aioli: combine mayo and lime juice; drizzle with Sriracha.
• The plating suggestion for the croquettes is to add a bed of baby kale or spinach mix on a plate and place the croquettes on top. In the middle of the plate, place the sriracha mayo aioli made with KRAFT Real Mayo to allow you guests to garnish their croquette to their taste.

Steps:

• If using canned salmon, drain and discard the liquid. Flake the salmon into a large bowl; set aside.
• Heat olive oil in a large sauté pan over medium and sauté peppers and onions until translucent, 3 to 5 minutes. Add garlic and sauté for another 30 seconds; let cool slightly.
• Add the sautéed veggies to the bowl with the salmon, along with 1 egg, 1/4 cup flour, the parsley, seafood seasoning, hot sauce, salt and pepper. Chill the mixture in the refrigerator for 20 minutes, or pop into the freezer for 5 to 10 minutes.
• Using your hands, shape the chilled mixture into 1-inch-thick patties.
• Set up three separate plates or shallow bowls: one filled with the remaining 1/4 cup flour, another with the egg and a third with the panko. Season the panko with the seasoning of your choice, then lightly dip each croquette into the flour, egg then panko, coating to cover. Set the croquettes aside.
• Wipe out the same pan, and heat about 1/4 cup vegetable or canola oil over medium. Drop a bread crumb in the oil, and see if it sizzles.
• Gently place croquettes in oil, making sure not to crowd the pan, and pan fry until golden brown on both sides, about 3 to 5 minutes per side.
• Transfer to a paper towel-lined plate and serve warm, with tartar sauce or hot sauce if desired.