Salmon Croquettes (The Pink Teacup)

5.0(94)

by Bryan Miller

FrenchAppetizer

Servings

12 croquettes

Total time

20 min

Calories / serving

353 kcal

Ingredients (7)

serves

2 pounds of salmon fillets, poached in court bouillon (see recipe), or 2 15 1/2-ounce cans of salmonsalmon
1 large onion, finely choppedonion
3 eggsegg
1 cup cooked ricecooked-rice
Salt and black pepper to tastepepper
Flour for coatingflour
2 cups vegetable oil for pan frying

Instructions (2 steps)

01Drain the salmon and reserve court bouillon (or juice from cans). Place salmon in a bowl and add onion, eggs, rice, salt and black pepper to taste. Stir well and mash salmon with a hand masher. Add a little court bouillon (or juice) so that the mixture is moist but not soupy.
02Make oblong patties with an ice- cream scoop. Roll patties in flour and pan-fry in 350-degree oil. Brown on both sides. Drain on paper towels.

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Rich recipe — supports nutrition-aware planning.