Salmon Croquettes
Ingredients
1⁄4 cup mayonnaise
4 teaspoons fresh lemon juice
2 1⁄2 teaspoons Dijon mustard
1⁄4 cup green onions, finely chopped
2 tablespoons red bell pepper, minced
1⁄2 teaspoon garlic powder
1⁄4 teaspoon salt
1⁄8 teaspoon ground red pepper
1 (6 ounces each) pack skinless, boneless pink salmon
1 large egg, lightly beaten
1 cup panko
1 tablespoon oil
1 tablespoon fresh parsley, chopped
1 teaspoon capers, finely chopped
1⁄2 teaspoon garlic, minced
1⁄8 teaspoon salt
Instructions
1. Combine 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 1⁄2 teaspoons mustard, green onions, bell pepper, garlic powder, 1⁄4 teaspoon salt, red pepper, salmon and egg, stirring well. Add panko; toss. Shape mixture into small patties.
2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
3. Combine remaining 2 tablespoons mayonnaise, 1 teaspoon lemon juice, 1 teaspoon mustard, parsley, capers, garlic and remaining 1⁄8 teaspoon salt, stirring well. Serve sauce with croquettes.
Comments
This recipe is from the 2011 Cooking Light Annual. I remember having salmon croquettes as a kid and enjoying them, so I decided to try out this recipe. The croquettes of my youth were breaded and deep fried, but these are just pan fried like burgers. They were full of flavor thanks to the veggies in the mix and the sauce was reminiscent of a tartar sauce, a little bit went a long way!
Cooking Light 2011