|Nutritional Guidelines (per serving)|
Croquettes are small, crispy ovals or cylinders made of vegetables, fish, or meat that are minced and mixed with a thick white sauce. Normally, they are coated in egg and breadcrumbs and deep fried. This recipe, however, calls for baking the salmon croquettes, making them a bit healthier than the traditional version.
This recipe is also made easy by using canned salmon and works beautifully to make mini-croquettes, the perfect appetizer for parties. They are so delicious on their own, you may not even want any tartar sauce. Plan ahead to refrigerate the mixture before forming into patties and baking, or prepare the mixture a day in advance.
- 1 pound salmon (canned)
- 1 cup milk (less as needed)
- 1 cup breadcrumbs (fine, seasoned)
- 1/4 cup Parmesan cheese (freshly grated)
- 1/4 cup onion (minced)
- 1/4 cup red bell pepper (minced)
- 1/4 cup celery (minced)
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 3/4 teaspoon hot chile sauce (or to taste)
- 1 tablespoon lemon juice (fresh)
- 2 tablespoons chives (chopped)
- 1/2 teaspoon dill weed (dried)
- Optional: tartar sauce
- Optional: lemon wedges
Drain the liquid from the canned salmon into a measuring cup. Add enough milk to measure 1 cup. Flake the salmon into a large bowl and pick it over for any large bones. Set aside.
In a separate bowl, whisk together breadcrumbs and Parmesan cheese. Set aside.
Gently saute onion, red bell pepper, and celery in the butter until softened, but not browned. Whisk in the flour until smooth and cook for 1 minute, stirring constantly. Add the milk mixture while continuing to stir and cook until thickened. Remove from heat.
Stir in the flaked salmon, hot sauce, lemon juice, chives, dill weed, and 1/2 cup of the breadcrumb mixture. Refrigerate the salmon mixture until firm. If you want, you can make this dish in advance, reserving the mixture until you are ready.
Heat oven to 400 F. Line a shallow baking sheet with nonstick foil and spray with oil.
Divide chilled salmon mixture into 8 portions and form into patties. Place remaining breadcrumb mixture on a shallow plate. Coat both sides of the salmon patties with the crumbs. Place on prepared baking sheet 2 inches apart. Spray the tops lightly with oil.
Bake 20 to 25 minutes or until golden brown. Serve with tartar sauce and lemon wedges, if desired.
Note: You can use this same recipe to make mini-croquettes for appetizers. Instead of making patties, roll the salmon mixture into 1 1/2-inch balls. Place 1 inch apart on prepared pans. Bake as above.