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These croquettes are made with fresh salmon, but still cook really quickly. They are great to snack on as an appetizer dipped into some tartar or remoulade sauce, over a green salad, or with some wild rice and veggies on the side.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
4
Yield:
8 croquettes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Finely chop the salmon using a food processor.

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  • Transfer salmon to a bowl with baking mix, onion, bell pepper, parsley, egg, garlic, Worcestershire, seasoned salt, and seafood seasoning. Mix until the ingredients are well blended.

  • Form the mixture into 8 small patties, and place onto a plate lined with waxed paper. If you are struggling to form the patties due to the mixture being sticky, rinse your hands after forming every few patties, as the mixture is easier to work with while your hands are clean. Refrigerate the patties for 30 minutes.

  • Heat the vegetable oil in a skillet over medium heat. Place the cornmeal into a shallow dish and dredge each patty in the cornmeal, pressing lightly so that the cornmeal adheres to both sides of the patties.

  • Working in batches, cook the patties in the oil until golden and cooked through, 3 to 4 minutes per side.

Nutrition Facts

322 calories; protein 24.8g; carbohydrates 22.1g; fat 14.4g; cholesterol 95.2mg; sodium 360.6mg. Full Nutrition
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Reviews

Rating: 4 stars
04/12/2021
These turned out really good with a few changes. I added parmesan cheese to the mix before making the patties. I also doubled the amount of Old Bay. For the breading I did a mix of cornmeal, parmesan cheese, salt, and pepper. I then served them with a roasted red pepper sauce...everyone loved them! Read More