Ingredients 1 can Boneless (14-ounce) Skinless Salmon or 1 Pound Cooked Salmon 1 tablespoon olive oil 1/2 Green Bell Pepper, finely chopped 1/2 Cup Diced Onion 1 garlic clove, grated 2 eggs, lightly beaten 1/2 Cyo All-purpose Flour 2 tablespoons chopped parsley 1 teaspoon seafood seasoning, such as Old Bay 1 teaspoon hot sauce, plus more for serving 1/2 Teaspoon Coarse Kosher Salt 1/2 Teaspoon Black Pepper 1/2 Cup Panko Bread Crumbs 2 teaspoons seasoning of choice, such as onion
powder, garlic powder, paprika or combo. Vegetable or canola oil, for frying Tartar sauce, for serving (optional
Instructions 1. If using canned salmon, drain and discard the liquid. Flake the salmon into a large bowl; set aside. 2. 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. 3. 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. 4. Using your hands, shape the chilled mixture into 1-inch-thick patties. 5. 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. 6. 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. 7. 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. 8. Transfer to a paper towel-lined plate and serve.
Description Adding the breading to these made that nice and crisp.
Servings
2
Notes This is a wonderful new twist on an old comfort food. Paired with mashed potatoes and a vegetable, this is just good food to be enjoyed. We made some tartar sauce which we loved with it.
Source New York Times
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