Salmon Croquettes
Crispy-exterior croquettes made from flaked salmon, breadcrumbs, and binder, formed into patties and pan-fried. Served with a swappable sauce and vegetable accompaniment.
Ingredients
Method
Drain salmon thoroughly and flake into a mixing bowl, removing any skin or bones.
Add 3/4 cup breadcrumbs, beaten egg whites, green onion, Dijon mustard, and lemon juice to the salmon. Season with salt and black pepper. Mix gently with a fork until just combined; do not overmix.
Divide mixture into 8 equal portions and shape each into a compact patty about 2 inches wide and 1 inch thick. Place on a parchment-lined tray and refrigerate 15 minutes.
Set up two shallow plates: one with all-purpose flour, one with panko breadcrumbs. Working one croquette at a time, coat lightly in flour, then dip in a shallow bowl of water or additional beaten egg white, then coat in panko. Gently press coating to adhere.
Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, lay croquettes in the pan without crowding.
Fry 3–4 minutes per side until the exterior is golden brown and crispy. Transfer to a paper-towel-lined plate.
Arrange warm croquettes on a plate with roasted carrot and lemon wedges. Serve with tartar sauce or alternative sauce alongside.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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