Salmon Croquette Recipes?

My honey's mom used to make huge samon croquette balls. He says that their size was something akin to a baseball.





Anyone have a recipe that may help guide me in making these monstrous orbs of fish???Salmon Croquette Recipes?
You use one can of salmon and drain it, then add chopped onion, salt, pepper,and one egg. Mix all together and when all mixed up add flour to it until you can work with it. Now you can make these as big as you want and pan fry until crusty,then place on baking dish in 350o oven to finish cooking. Hope I helped.Salmon Croquette Recipes?
These are delicious:





Easy Salmon Croquettes





INGREDIENTS


1 (6 ounce) can salmon, drained and flaked


1 egg


1/4 cup finely chopped celery


1/4 cup sliced green onion


1 tablespoon chopped fresh dill weed


1/2 teaspoon garlic powder


1/3 cup wheat germ


3 tablespoons olive oil


DIRECTIONS


In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.


Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.








Yield: 2 servings





Good luck!
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Salmon Croquettes








Ingredients


one 14 3/4 oz Can pink salmon, drained


1 Celery stalk, minced


4 Scallions, thinly sliced


1 Egg


1 tbs Snipped dill


1/2 cup Wheat germ


1 tbs Olive Oil


4 cups Mixed salad greens


1/2 Lemon, cut into wedges


Preparation





Place salmon in a medium bowl; pick out and discard skin (leave bones in), then mash with a fork. Add celery, scallions, egg, and dill; mix well. Form into 12 log-shaped croquettes. Place the wheat germ on a sheet of wax paper, roll the croquettes in the wheat germ.





In large nonstick skillet, heat oil. Gently add croquettes; cook until lightly golden, 3-4 minutes on each side.


Cook's Notes





Serve on salad greens, with lemon on the side.
Salmon Croquettes


Serving Size : 4





- 2 cups cooked salmon, or one 15 oz. can


- 1 cup mashed potatoes, left over or freshly made


- 1 egg


- 2 tablespoons finely chopped onion


- 1/4 cup finely chopped parsley


- 1/4 teaspoon salt


- 1 tablespoon mustard, spicy brown or Dijon


- 1 tablespoon butter or olive oil (more if cooking in several batches)


lemon wedges (optional)





If preparing potatoes from scratch, cut 1 medium baking potato into small dice, cover with water to which a pinch of salt has been added, and cook until very soft, about 10 minutes. Mash with a fork or potato masher. (Amount need not be exact) Break salmon into flakes and mix with mashed potato.





In a small bowl, beat egg, add chopped parsley and finely diced onion, 1/4 teaspoon salt and mustard. Stir into salmon-potato mixture and shape into 8 patties. Heat oil (medium) in non-stick skillet and cook patties until golden brown and heated through, 3 - 5 minutes per side. Serve warm, with lemon wedges, if desired.
Okay, first you must use CANNED salmon, not fresh. After you open the can, leave the lid on and 'drain' all of the water out. Take it out of the can and 'mash it' up good, then add one egg, 1/2 cup bread crumbs (use the Italian bread crumbs for a good 'spicing' or use plain and add your own spices) ... form into 'balls' and bake in the oven for about 30 minutes at 350 degrees. Make sure you have at least 2 inches between each 'ball' so they'll 'heat through' ... and you will have made a 'tasty salmon croquette' ...
try this one..





Salmon Croquette Recipe





ingredients:





15.5 oz can of salmon


1/2C bread crumbs


1/2C mayo


1/2c chopped onion (vadalia works great)


1/4c minced yellow pepper


1/4c minced celery


1/4c chopped fresh parsley


1 egg


2t grated lemon zest


1t dijon


1t worchester sauce


6 drops tobasco


1/4t salt





jfood takes the bones out of the salmon. then takes about half the salmon and mixes it with everything else. take the other half after the mixture in incorporated and fold in. make patties, coat in some more bread crumbs and fry.
Salmon Croquettes.


3 Large peeled potatoes, chopped.


1 Small onion finely chopped.


2 210 g of Pink salmon, drained and flaked.


1 T Chopped fresh parsley.


2 t Grated Lemon Zest.


录 C lemon juice.


1 T Vinegar.


1 Egg, lightly beaten.


录 C Plain Flour.


S%26amp;P.


2 Eggs lightly beaten.


11/2 C Fresh Bread Crumbs.


Oil


(I)


Cook potatoes in boiling water until just tender.


Drain and mash.


Place in a mixing bowl. Add onion, salmon, parsley, lemon zest and juice, vinegar, one whisked egg and pepper.


Stir to combine.


(II)


Divide mixture into 16 portions and form into patties or sausage shape.


(III)


Combine flour and pepper and roll the patties or croquettes to cover. Shake off excess flour and dip in the two beaten eggs, then into the crumbs to coat evenly. Store in the refrigerator for 3 hours.


(IV)


Heat oil in a deep fry pan and lower a few at a time into medium hot oil for about 5 minutes turning over.


Remove and drain on paper towels and keep warm.





At the end of step three they can be refrigerated for up to a couple of days.


It would be difficult to cook them that big evenly, but you could alwats try with my recipe.

facbook