CRISPY CRUNCHY SALMON PATTIES (SALMON CAKES)
Crispy crunchy salmon patties, or salmon cakes, are made with just three ingredients plus a little oil for the pan. Everyone loves them!
Provided by Katie Moseman
Categories Entree
Time 10m
Number Of Ingredients 4
Steps:
- Add enough oil to cover the bottom of a large nonstick skillet to a depth of 1/4 inch. Preheat the pan with the oil on medium heat while you prepare the salmon.
- Combine the salmon, the eggs, and 1/2 cup of Italian breadcrumbs. Stir thoroughly until the mixture is well combined. Pour the 1/2 cup of remaining breadcrumbs on a plate.
- Form the mixture into round patties about the size of the center of your palm. Place the formed patty on the breadcrumbs on the plate; pat gently to make the breadcrumbs stick, then flip and pat the other side into the breadcrumbs.
- Slip each patty gently into the pan. Fry on one side for 2 to 3 minutes, until the cooked side is golden brown. Flip the patty and fry the other side the same way.
- When both sides are golden brown, remove to a plate lined with paper towels to absorb excess oil. Serve warm.
Nutrition Facts : ServingSize 66 g, Calories 191 kcal, Carbohydrate 9.8 g, Protein 9.1 g, Fat 13.2 g, SaturatedFat 2.2 g, Cholesterol 65 mg, Sodium 131 mg, Fiber 0.6 g, Sugar 0.9 g
SALMON CROQUETTES
Salmon croquettes are delicious and easy to fix. Great for a quick dinner and even cold on salad the next day!
Provided by JENLYNN57
Categories Appetizers and Snacks Seafood
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
- Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 12.2 g, Cholesterol 130.4 mg, Fat 30.9 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 359.5 mg, Sugar 0.9 g
SALMON CROQUETTES WITH REMOULADE SAUCE
Most likely you have most, if not all, of the ingredients to make this surprisingly easy, budget-friendly and deliciously crispy dish sitting in your pantry right now. We tested the recipe using both cornmeal and panko for the breading and found panko produced a much better crunch and that golden crust croquettes are known for. Serve them on their own as a delicious appetizer or along with a salad for a light dinner.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 8 to 10 croquettes
Number Of Ingredients 17
Steps:
- Combine the flour, Worcestershire, hot sauce if using, Dijon, garlic powder, scallions, salmon, onion, 1 of the eggs, 1 teaspoon of the Cajun seasoning, 1 teaspoon salt and several grinds of black pepper in a medium bowl and gently stir with a fork until the flour is fully incorporated. Place the mixture in the refrigerator and chill for at least 30 minutes and up to 1 hour (see Cook's Note).
- Meanwhile, prepare the remoulade sauce by combining the mayonnaise, capers, sweet paprika, cornichons and brine, remaining 2 teaspoons Cajun seasoning and 1/2 teaspoon salt in a small bowl and set aside. (The sauce can be refrigerated, covered, up to 1 hour; serve chilled or at room temperature.)
- Lightly beat the remaining egg in a small bowl. Place the panko in another small bowl and dust your hands lightly with flour. Using a 1/4 cup measuring cup, scoop the salmon mixture, shape it into an oblong croquette about 2 inches long and set on a large plate. Repeat to make a total of 8 croquettes. (Alternatively, these can be shaped into round patties). Working 1 croquette at a time, dip into the egg and then roll in the panko to coat completely, gently pressing so it adheres.
- Heat the canola oil a large skillet over high heat until 350 degrees F on a deep-fry thermometer or by testing: Add a small piece of the salmon mixture to the oil; it should bubble vigorously and float to the top. Line a plate with paper towels.
- Carefully place the croquettes in the oil, making sure to leave space in between to ensure even cooking. Cook until golden brown, 2 to 3 minutes per side. Transfer to the lined plate and let cool slightly. Serve warm with the remoulade sauce.
CRISPY SALMON CROQUETTES WITH REMOULADE SAUCE
Steps:
- For Remoulade:
- Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion and set aside.
- For Croquettes:
- Using a fork flake the salmon meat away from the skin. Discard skin.
- In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. Mix well to combine. Form into 8 patties.
- Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.
- In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
- Serve croquettes hot with remaining remoulade sauce.
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