Mackerel Croquettes Soul Food Recipes

SOUTHERN SALMON CROQUETTES

Steps:

• In a large bowl, add salmon, flour, onion, green pepper, egg, worcheshire sauce, salt, pepper flakes and black pepper and mix until well combined. The mixture will be somewhat softer and looser so you will have to handle with care but don't worry, they will fry up just fine.
• Add cornmeal to a plate and set aside.
• Shape medium to small sized patties then carefully roll in cornmeal and set aside. (If you want to make them easier to work with, add to the refrigerator for about 15 minutes to firm up more).
• Add oil to cast iron skillet and heat until oil reaches 375. Fry croquettes until golden brown on both sides, about 2-3 minutes on each side, and drain on paper towels then serve.

MACKEREL PATTIES

Steps:

• Drain mackerel, debone and transfer to a mixing bowl. Flake meat with fork. Flaking mackerel meat with fork
• Add the rest of the ingredients, excluding vegetable oil, and mix well. preparing mixture for mackerel patties
• Using 1/4 cup as a measure, shape into patties.
• Fry in small amount of vegetable oil, on medium heat until golden brown (about 3 minutes per side).

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!

MACKEREL PATTIES

Steps:

• Dice onions. In a large bowl, using your hands, mix the first 7 ingredients. (Mix well). If mixture is too wet to form into patties, add extra cornmeal a little at a time until it gets to the right consistency.
• Form into patties about the size of your hands.
• Heat canola oil in frying pan on medium high. Add patties and fry until golden brown on first side, then flip over and fry until golden brown on opposite side. Drain on Paper towels and serve.

MACKEREL PATTIES RECIPE - (3.9/5)

Steps:

• In a large bowl, empty can of mackerel, liquid and all. Add egg, flour and 1/4 cup cornmeal. Mix, adding a little bit more cornmeal, until you can easily make patties. Put about 1/2 inch of oil in a large skillet and heat. Place patties in hot oil and brown, flip and brown other side.

SMOKED MACKEREL CROQUETTES WITH CHILLI JAM

Steps:

• For the chilli jam, heat the sugar in a heavy-based saucepan over a medium heat until it melts and forms a golden-brown caramel. (Do not stir and keep an eye on it so that it doesn't burn.)
• Blend all of the remaining chilli jam ingredients, except the crème fraîche, in a food processor to a smooth purée.
• Once the sugar has caramelised, pour in the puréed chilli jam mixture and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool.
• Once the chilli jam mixture has cooled, stir in the crème fraîche until well combined.
• For the fish cakes, mix the Arbroath smokie, mashed potato, chilli and curry powder in a bowl until well combined. Season with salt and freshly ground black pepper and lime juice, to taste.
• Shape the mixture into 2cm/¾in diameter balls.
• Sprinkle the flour onto one plate, beat the egg in a bowl then place the breadcrumbs on another plate.
• Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumb until completely coated.
• Heat the oil in a deep-fat fryer to 190C/375F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Carefully lower the fish cakes into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed.
• Arrange the cakes on a serving plate. Spoon the chilli jam into a bowl and serve alongside the cakes.

MACKEREL CROQUETTES WITH HERBY COUSCOUS

Steps:

• To make the béchamel, place the milk, bay, garlic and thyme in a saucepan. Place over a low heat and bring very slowly up to simmering point, which will take approximately 5 minutes. Remove the saucepan from the heat and strain the milk into a bowl, discarding the flavourings. Gently heat the butter in a clean saucepan and once just melted, add the flour. Cook for 2-3 minutes, stirring vigorously to make a smooth paste. Gradually pour the infused milk into the butter mixture and whisk continually until you have a smooth sauce. Add the cheese, whisk until melted and then stir in the paste.
• To make the mackerel croquettes, mix the mackerel, dill, shallot and anchovies with the béchamel and season with salt and pepper. Transfer to a baking tray lined with baking paper and place in the fridge for at least an hour to cool and firm up.
• Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Place the flour, egg and breadcrumbs in separate shallow bowls. Spoon out the mixture from the tray and form into small croquettes. Dip them first in the flour, then the egg and then coat them in the crumbs. Place into the deep fat fryer for 4-5 minutes, depending on the size of the croquettes, until golden. Drain on kitchen paper.
• To make the couscous, add all of the ingredients to a large bowl except the stock cube and oil. Dissolve the stock cube with boiling water and pour just enough stock into the bowl to cover the ingredients. Cover and allow to absorb for 20 minutes, then stir in the oil and season with salt and pepper.
• Serve the croquettes with the couscous, rocket and a sprinkling of dill.

MACKEREL PATTIES

Steps:

• 1. Drain makrel, debone and transfer to a large bowl. Add remaining ingredients except oil; mix throughly and shape into patties.
• 2. Fry in hot oil over medium high heat until golden brown.
• 3. Drain on paper towels.