Salmon Croquettes
Delicious and versatile patties made with salmon and a flavorful stuffing, perfect for any occasion.
Equipment
- Rimmed baking sheet
- Skillet
- Mixing Bowls
- Food Processor
Ingredients
- 1/2 cup flour
- 1/4 cup yellow cornmeal
- 15 oz canned salmon drained and flaked
- 1 red bell pepper, finely chopped
- 1/2 cup sweet onion, diced
- 1 large egg, beaten
- 1 tsp Worcestershire sauce
- 1/2 tsp seasoned salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/4 cup mayonnaise
- 1/4 cup cilantro, chopped
- Olive oil for frying
- Chopped parsley for serving
- Chopped chives for serving
- Lemon wedges for serving
- Extra seasoned salt or Old Bay for sprinkling
Instructions
- Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour and cornmeal until well combined.
- Add the drained and flaked salmon, red bell pepper, diced onion, beaten egg, Worcestershire sauce, seasoned salt, black pepper, garlic powder, mayonnaise, and chopped cilantro to the bowl.
- Mix everything together until well combined, being careful not to overmix.
- Shape the mixture into 6-8 equal patties, pressing gently to hold them together.
- Heat olive oil in a skillet over medium heat. Cook the patties for about 2-3 minutes on each side, until golden brown.
- Once cooked, transfer the croquettes to a paper towel-lined plate to drain any excess oil.
- Serve warm, garnished with fresh parsley, chives, and lemon wedges.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze uncooked patties for up to 2 months.