Everyone loves a good croquette. It almost doesn’t matter what’s in them—as long as they’re filled with something juicy and fried, we like ’em. I think high-quality canned fish such as sardines, tuna, and salmon is underappreciated, so I designed this croquette recipe with canned salmon in mind. To keep it tasting light and fresh, it’s mixed with fresh salmon and one of the best jarred foods out there: fried peppers.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 450˚F. Spray a 12-cup mini-muffin pan with cooking spray, and set it aside.
Step 2
In a medium bowl, combine the canned salmon, fresh salmon, mayonnaise, peppers, scallion, and parsley. Mix the ingredients thoroughly for about 1 minute. (This activates the protein in the raw salmon, which acts as a binder for the mixture.) Season with salt and pepper to taste.
Step 3
Put the panko in a shallow dish. Divide the salmon mixture into 12 equal portions (about 1 ounce each) and roll each portion into a ball. Roll the salmon balls in the panko to coat completely.
Step 4
Place the croquettes into the cups of the prepared muffin pan. Spray the tops of the croquettes with cooking spray. Bake until the breading is golden and they are hot throughout, 8 to 9 minutes.
Step 5
Gently lift the croquettes out of the muffin pan with a fork or a mini offset spatula. Serve immediately.
nutrition information
Step 6
Fat: 24.5g (before), 6g (after)
Step 7
Calories: 432 (before), 156 (after)
Step 8
Protein: 15g
Step 9
Carbohydrates: 10g
Step 10
Cholesterol: 38mg
Step 11
Fiber: 2g
Step 12
Sodium: 568mg
