Salmon Croquettes Recipe - Cooking Index
Salmon Croquettes Recipe - Cooking Index
| 1 | Red salmon - (15 oz) | |
| 1 | Egg - lightly beaten | |
| 2 tablespoons | 30ml | Butter |
| 1 | Onion - finely chopped | |
| 1 | Green bell pepper - finely chopped | |
| 1 | Garlic clove - minced | |
| 1/2 | Celery stalk - chopped, (optional) | |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1/2 cup | 31g / 1.1oz | Cornmeal |
| 1/4 cup | 59ml | Oil |
Drain the salmon, then flake it into a bowl. Add the egg; mix well. Set aside.
Melt the butter in a skillet over medium heat. Add the onion, bell pepper, garlic and celery and cook until soft, 6 to 8 minutes. Add the vegetables to the salmon and egg mixture. Season with salt and pepper and mix thoroughly. Refrigerate, covered, until the mixture is firm, at least 2 hours.
To make patties, shape about 1/2 cup of the mixture into ovals. Coat the patties thoroughly on both sides with the cornmeal.
Heat the oil in a frying pan over medium heat. Fry the cakes, a few at a time, until golden brown on one side, about 5 minutes. Carefully turn them and brown the other side, 4 to 5 minutes. Remove the patties from the pan and place on paper towels to drain. This recipe can be made just as easily with crab meat.
Serve with a wedge of lemon, tartar sauce, ketchup or the sauce of your choice.
This recipe yields 6 servings.
Each serving: 290 calories; 825 mg sodium; 76 mg cholesterol; 19 grams fat; 4 grams saturated fat; 12 grams carbohydrates; 17 grams protein; 1.59 grams fiber.
Source:
The Los Angeles Times, 10-17-2001
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