SALMON CROQUETTES

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SALMON CROQUETTES image

Categories     Fish     Sauté

Yield Makes 8-10

Number Of Ingredients 12

1 lb cooked salmon, cooled and flaked
2 large eggs lightly beaten
1 tbsp sour cream
1 tbsp light mayonnaise
1 tsp Dijon mustard
2 tbsp minced scallion
3 tbsp chopped cilantro or Italian parsley
3 tbsp minced red bell pepper
1 tsp Old Bay Seasoning
S&P to taste
1 - 1-1/2 cups Panko + additional for lightly coating the salmon cakes
1/4 cup canola oil

Steps:

  • Combine all ingredients except canola oil in large bowl, using enough Panko to hold the salmon cakes together. Form into cakes using 1/3 cup straight-sided measuring cup, and lightly coat each cake in additional Panko. Can be prepared ahaead and chilled, covered with plastic, early in the day. Heat canola oil in large skillet on medium low heat (about 300 on electric skillet) and sauté the salmon cakes until nicely browned and crisp on both sides. Can be kept warm in oven until serving time, or served immediately,

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