Description
These Southern-style salmon croquettes are crispy on the outside and tender on the inside. With a flavorful mix of seasonings, fresh vegetables, and a hint of Worcestershire sauce, these croquettes are a delicious way to enjoy canned salmon.
Ingredients
Scale
- ½ cup flour
- ¼ cup yellow cornmeal
- 15 ounces canned salmon
- 1 red bell pepper, finely chopped
- ½ cup sweet onion, diced
- 1 large egg, beaten
- 1 teaspoon Worcestershire sauce
- ½ teaspoon seasoned salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup mayonnaise
- ¼ cup cilantro, chopped
- Olive oil for frying
Instructions
- Drain the canned salmon and remove any bones. Place the salmon in a large mixing bowl and flake it with a fork.
- Add the flour, yellow cornmeal, chopped red bell pepper, diced sweet onion, beaten egg, Worcestershire sauce, seasoned salt, black pepper, and garlic powder. Stir until all ingredients are well combined.
- Gently fold in the mayonnaise and cilantro to the salmon mixture.
- Form the mixture into small patties, about 2-3 inches in diameter.
- Heat a generous amount of olive oil in a skillet over medium heat.
- Carefully place the patties in the hot oil and fry for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove the patties from the skillet and drain excess oil on a paper towel-lined plate.
- Serve warm, and enjoy with a side of tartar sauce or your favorite dipping sauce.
Notes
- For extra flavor, you can add a few dashes of hot sauce to the mixture.
- If you’d like to bake the croquettes instead of frying, place them on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, flipping halfway through.
- For a lighter version, use Greek yogurt in place of the mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer, Seafood
- Method: Frying
- Cuisine: Southern American