CRISPY CAJUN SALMON CROQUETTES

Crispy Cajun Salmon Croquettes image

Provided by Gretchen ***

Categories Fish

Time 1h5m

Number Of Ingredients 10

3 5 oz salmon pouches
1/2 c minced red onion
zest of 1 lemon
juice of 1/2 lemon
2 1/4 tsp cajun seasoning
1 1/2 tsp parsley flakes
1 Tbsp mayonnaise
2 eggs
1 1/4 c cracker crumbs
panko bread crumbs for coating

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.