Time: 40 min.
Complexity: easily
Servings: 4

Almost like crab cakes, Sandra Lee's golden croquettes are made with cooked salmon and a filling of egg, hot sauce, and fish breading, which adds extra flavor. The croquettes are pan-fried and served with a cool garlic-mayonnaise remoulade sauce.

Ingredients:

Croquettes

• 2 (about 225 g) cooked salmon fillets
• 1 lightly beaten egg
• 3/4 cup fish breading mixture, plus extra for breading
• 6 drops hot sauce
• 1/4 cup remoulade sauce, see below
• Canola oil for frying

Remoulade sauce

• 1 1/4 cups mayonnaise
• 1 tbsp capers
• 1 tsp seasonings for seafood
• 1/2 tsp garlic pressed through a garlic press
• 2.5 tsp lemon juice
• 1 stalk of green onion, chopped

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, mayonnaise, capers, green onions, garlic, lemon juice, eggs, breadcrumbs, hot sauce

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Preparation:

Step 1
• Using a fork, mash the fish and remove the skin. Beat the egg in a medium bowl. Add the breadcrumbs, salmon, hot sauce, and 1/4 cup of remoulade sauce to the egg. Mix well. Form into 8 patties.
  
  
Step 2
• Pour the remaining breading mixture into a pie dish or onto a plate. Roll the fish cutlets in the remaining breading mixture.
  
  
Step 3
• Heat a thin layer of oil in a large skillet over medium-high heat. Fry the patties, placing them in the pan with space between them, until golden brown, about 3-4 minutes per side.
  
  
Step 4
• Serve the croquettes hot with the remaining remoulade sauce.

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