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The croquettes are made with fresh salmon, vegetables and aromatic herbs, and a bit of breadcrumbs to bind everything together and make them crispy. They are an appetizer or a dish with fun side dishes!
What is the difference between croquettes and meatballs? Croquettes are typically made with breadcrumbs while meatballs use flour. The croquettes in this recipe are delicious, crumbly and light, perfectly matching the taste and texture of fresh salmon.
Ingredients
- 500 gr salmon fillet fresh without skin
- ¾ cup bread crumbs
- ½ nr red pepper finely chopped medium
- ¼ cup onion yellow grated
- 1 clove garlic large chopped
- 1 nr egg large lightly beaten
- 1 tablespoon chives fresh finely chopped
- 1 tablespoon fresh parsley finely chopped
- qb Salt
- qb Pepper
- qb Vegetable oil for frying
- qb cloves Lemon for serving
Instructions
- Preheat the oven to 220°C. Place the salmon on a dry baking sheet and cook for 14-18 minutes until the center begins to flake or the internal temperature reaches 60°C.
- While the salmon is in the oven, grate a yellow onion with a coarse grater. The grated onion will look like watery apple sauce.
- In a medium bowl, add the grated onion, bread crumbs, red pepper, garlic, egg, chives, parsley, salt, and pepper.
- When the salmon is ready, transfer it to a plate and use two forks to shred the salmon into small pieces.
- After it cools for a few minutes (so the egg doesn’t break apart), add the salmon to the bowl with the other ingredients. Mix until well combined.
- Use a ¼ cup measuring scoop to form balls about ¼ cup in size, placing them on a large plate or baking sheet. You should be able to make about 10 balls.
- Once the balls are formed, gently press them down to make thick patties. Make sure the ingredients are well packed/pressed together so the patties don't fall apart.
- Add oil to a large skillet. Turn the heat to medium-high and wait until the oil reaches 160-180°C.
- When the oil is hot, carefully slide the croquettes into the pan (using a spatula), making sure they don't fall apart. Add as many as possible without crowding.
- Cook the croquettes for 1-2 minutes per side until golden. Turn them too early will cause them to fall apart.
- Use a slotted spatula to remove the croquettes from the oil and place on absorbent paper. Sprinkle with salt.
- Repeat until all croquettes are fried. Serve with lemon wedges.
Notes
- You can ask the fishmonger to fillet the salmon for you.
- Make sure to pack the salmon mixture firmly into thick balls.
- Gently immerse the croquettes into the frying oil with a spatula.
- Wait until the side is golden before turning. Turning too early will cause the pieces to fall apart.
Nutritional Information
Serving: 1 croquette | Calories: 201 kcal | Carbohydrates: 4 g | Proteins: 9 g | Fats: 16 g | Saturated fats: 3 g | Polyunsaturated fats: 9 g | Monounsaturated fats: 4 g | Trans fats: 0.1 g | Cholesterol: 38 mg | Sodium: 54 mg | Potassium: 236 mg |Fiber: 0.4 g | Sugar: 1 g | Vitamin A: 250 UI | Vitamin C: 8 mg | Calcium: 17 mg | Iron: 1 mgValori nutrizionali
Frequently Asked Questions (FAQ)
Can I prepare the salmon croquettes in advance?
Although you can prepare the salmon croquettes ahead of time and reheat them, nothing beats hot, crispy, freshly fried salmon croquettes!
How do I reheat the salmon croquettes?
Leftover croquettes can be enjoyed hot or even cold! To reheat, place in an oven at 180 degrees for about 10 minutes or until warm.
Can I freeze the salmon croquettes?
You can freeze the raw salmon croquettes and fry them straight from frozen. You can also freeze cooked croquettes and reheat them in the oven, but they won’t be as crispy as freshly fried ones. Salmon croquettes keep well for about 3 months in the freezer.
Can I bake the salmon croquettes?
You can bake the croquettes but the result won’t be as crispy. Bake in the oven at 200 degrees for about 15 minutes.
Although you can use canned salmon for this recipe, fresh salmon is really delicious and only takes about 16 minutes to cook!
Why are my salmon croquettes falling apart?
Make sure to firmly compact the salmon mixture into thick patties. Gently immerse them in the frying oil using a spatula. Make sure that the side is golden before turning them.
