Louisiana Salmon Croquettes Recipes

EASY SALMON CROQUETTES

Steps:

• combined the canned salmon, diced onions, seasoning salt, black pepper, lemon juice, bread crumbs, and egg into a large mixing bowl.
• Fold the ingredients until everything is well incorporated.
• Form the salmon mixture into patties, then set to the side.
• Pour 1/2 cup of vegetable oil into a skillet, and place it over medium heat.
• Once the oil is nice and hot, add in a few patties and fry each side until it's nice and golden.
• Serve and enjoy for breakfast, lunch, or dinner!

CAROL'S CREOLE SALMON CROQUETTES

Steps:

• In a medium glass bowl, drain, flake and combine all seafood.
• Add remaining ingredients, making certain that crackers are ground well Mix well.
• Form into 1/2" patties and pan fry in Crisco shortening over medium heat, 5 minutes on each side.
• Drain and serve hot. Serve with cole slaw, fresh sliced green apples and sweet iced tea.

LOUISIANA SALMON CROQUETTES

Steps:

• Combine first 7 ingredients until well blended.
• Shape into patties.
• **at this point you can chill for easier handling.
• coat in cornmeal.
• Fry at med-high heat, turning once.
• Lay on paper towels to drain.
• good hot or cold.
• prep. time does not include mashing the potatoes.

LOUISIANA SALMON CAKES

Steps:

• Mix the first 6 ingredients.
• Shape into patties (about 2 inches in diameter).
• Heat cooking oil.
• Cook in hot oil until they are crisp and golden.

CRISPY CAJUN SALMON CROQUETTES

Steps:

• 1. Mix salmon, lemon zest, juice, and seasonings in a medium sized mixing bowl.
• 2. Add eggs, mayo, and cracker crumbs. Mix well. Note: I had some leftover assorted crackers from the holidays that I needed to use up.....but you could use crushed saltines or breadcrumbs.
• 3. Put the bowl in the fridge and let chill for half an hour.
• 4. Preheat oven to 450. Line a baking sheet with aluminum foil and generously coat with oil (I used peanut oil).
• 5. Spread panko bread crumbs on a large plate. Using a half cup scoop, form patties and coat both sides well with the panko. This made 7 good sized patties.
• 6. Place on baking sheet and lightly brush tops with more oil. Bake for 10 minutes, flip and bake an additional 8-10 minutes.
• 7. I served these with a "Boom" sauce that I found on Pinterest and tweaked slightly : BOOM SAUCE 1 cup mayo, 1/3 cup ketchup, 2 T Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 3/4 teaspoon garlic powder, 2 tablespoons sweet pickle relish, a dab of horseradish, and a pinch of salt. Whisk ingredients and store in fridge.