Fresh Salmon Rissoles
The salmon croquettes are rich in fresh salmon, vegetables, and aromatic herbs, with a bit of breadcrumbs to bind everything into crispy patties.
Servings: 10 crocchette
Calories: 200kcal
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 mgNutrition
Calories: 200kcal