Time: 55 min.
Complexity: easily
Servings: 8 - 10

These delicious crispy croquettes are made mostly from pantry staples: canned salmon, sauces, spices, pickled vegetables, and flour. Delicious and budget-friendly! Before frying, let the croquettes chill in the freezer to prevent them from falling apart, then roll them in coarse panko breadcrumbs for a super-crispy, golden crust. Serve the croquettes as an appetizer with homemade remoulade or as a main course, perhaps with a salad for a light dinner.

Ingredients:

• 2/3 cup self-raising flour
• 2 tsp Worcestershire sauce
• 1-2 tsp hot sauce, optional
• 1 teaspoon Dijon mustard
• 0.5 tsp garlic powder
• 2 green onions, thinly sliced
• 1 can (400g) canned salmon, drained well
• Half a medium onion, finely chopped (about 0.5 cups)
• 2 large eggs
• 3 teaspoons Cajun or Creole seasoning without salt
• 1 cup mayonnaise
• 1 tbsp capers, drained and coarsely chopped
• 1 tbsp. sweet paprika
• 4 gherkins, finely chopped + 3 tsp. brine from a jar
• 3/4 cup panko breadcrumbs
• 1.5 cups rapeseed oil (canola)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, breadcrumbs, pickled cucumber, Dijon mustard, hot sauce, garlic powder, Cajun seasoning, green onions, capers, paprika

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Preparation:

Step 1
• In a medium bowl, combine the flour, Worcestershire sauce, hot sauce (if using), Dijon mustard, garlic powder, green onions, salmon, onion, 1 egg, 1 teaspoon Cajun seasoning, 1 teaspoon salt, and a pinch of freshly ground black pepper. Mix gently with a fork until the flour is completely incorporated. Refrigerate the mixture for at least 30 minutes and up to 1 hour. It will be easier for you to form croquettes from the chilled fish mixture and they will not fall apart when frying..
Step 2
• Meanwhile, prepare the remoulade sauce by combining the mayonnaise, capers, sweet paprika, gherkins, and the brine from the jar, the remaining 2 teaspoons, in a small bowl. Cajun seasoning and 0.5 teaspoon salt, and set aside. The sauce can be made 1 hour ahead of serving and refrigerated, covered. Serve chilled or at room temperature.
Step 3
• Lightly beat the remaining egg in a small bowl. Place the breadcrumbs in another small bowl and lightly flour your hands. Using a 1/4 cup measuring spoon, scoop out the fish mixture, form it into an oblong croquette about 2 inches long, and place it on a large plate.
Step 4
• Form 7 more croquettes in the same way. Or you can shape them into round shapes. Working with one croquette at a time, dip it in the egg and then roll it in breadcrumbsto coat completely, pressing lightly to ensure the breadcrumbs adhere.
Step 5
• In a large skillet, heat the oil over high heat until it reaches 175°C (350°F) on a deep-fry thermometer (or test by dropping a small piece of the fish mixture into the oil; it should bubble vigorously and float to the top). Line a plate with paper towels.
Step 6
• Carefully lower the croquettes into the oil, spacing them apart to ensure even frying. Fry until golden brown, 2-3 minutes per side. Transfer to a lined plate to drain off excess fat and let cool slightly.
Step 7
• Serve the croquettes warm with remoulade.

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