Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, crispy salmon croquettes. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Crispy Salmon Croquettes is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Crispy Salmon Croquettes is something that I have loved my entire life.
Crispy on the outside and soft in the inside, these kid-friendly Salmon Croquettes are great as part of a main meal or lunch. The most popular recipes on my blog are all finger foods. Salmon and quinoa croquettes, a twist in a classical French comfort food I love.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook crispy salmon croquettes using 9 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Crispy Salmon Croquettes:
- Make ready 1 15 1/2 ounce can pink salmon
- Prepare 1 large cooked baked potato, skin removed and mashed
- Get 1 egg, beaten
- Make ready 1/4 tsp salt
- Make ready 3 tbsp chopped onion
- Prepare 1/2 cup chopped red, yellow or green pepper
- Prepare 1/4 tsp ground black pepper
- Make ready 1 oil for deep frying
- Get 1 Panko bread crumbs
Crispy Honey Orange Glazed Salmon - CUCINA DE YUNG. These easy salmon cakes are taken up a. Salmon croquettes are delicious and easy to fix. Great for a quick dinner and even cold on salad the next day!
Instructions to make Crispy Salmon Croquettes:
- Heat oil to 350°F while making croquettes.
- Separate salmon and remove the hard round bones. The small thin bones can be eaten. They mix up fine.
- Add the mashed, cooked potato, egg, salt and pepper. Mix well until all is combined.
- Add chopped peppers. Mix until well incorporated.
- Shape mixture into egg shaped ovals and roll in panko bread crumbs. If mixture seems dry, just add some of the liquid drained from salmon a little at a time so it will hold together. Usually just 1 to 2 teaspoons at a time if necessary.
- I usually shape mine about the size of egg, servings just depends on size you make these.
- Deep fry a few at a time to brown and keep from crowding. Flip around if necessary to evenly brown.
- This only takes a few minutes. so watch carefully.
- Remove from oil and drain on paper towels or cooling rack. Place in 200°F oven to keep warm if necessary.
- You can substitute sleeve of saltine crackers to replace the potato. If using saltines, just shape into patties and pan fry. The potato makes these light and fluffy.
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