These delicious salmon croquettes are made with canned salmon, though you can substitute cooked salmon, as long as the bones and skin are removed.
Finally, I like to bread these croquettes with a crispy Japanese type of breadcrumbs called Panko. Here's a demo on the standard breading procedure.
- 2 small (3.75 oz.) cans salmon (or about ½ lb. cooked salmon)
- 2 cups cooked rice
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 egg, beaten
- 1 cup flour
- 1½ cups Panko breadcrumbs
- 1 teaspoon herbs de provence
- 1 teaspoon Kosher salt
- Kosher salt and freshly ground black pepper, to taste
- Safflower oil (or another high-heat oil) for frying
- Remove any bones from the salmon. Use a fork to mash the salmon up in a large bowl.
- Add the rice, lemon juice, Worcestershire sauce and mix to combine. Add the rice a little bit at a time. The rice ratio is right when you can squeeze a handful of the mixture and it holds its shape without falling apart.
- Form the mixture into flat patties. You should be able to make about 8 of them.
- In a shallow dish, combine the Panko, herbs, and salt.
- Have the flour, egg, and the seasoned Panko ready in three separate shallow pans or dishes.
- For each croquette, first dredge it in flour, then dip it in the egg, and finally, coat it in Panko. (See the standard breading procedure.) Chill for 15 minutes.
- Heat about ¼ inch of oil in a heavy-bottomed sauté pan. When a few crumbs of Panko sizzle when tossed into the oil, it's hot enough.
- Fry the croquettes for a minute or two, until golden brown on the bottom. Flip and repeat. If your pan is small, work in batches rather than overcrowd the pan.
- Remove the croquettes, drain excess oil on paper towels, and serve right away.
Serve with a lemon mayonnaise or aioli.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||3 g|