Mohamed Shili This easy and delicious recipe for Paula Deen’s Salmon Croquettes is quick, crispy, and packed with flavor! With just a few simple ingredients, you can create golden, crunchy patties perfect for any meal. They’re a fantastic way to enjoy canned salmon in a simple yet satisfying dish that everyone will love.
Recipe Ingredients:
- 2 fillets flaked canned salmon
- 1 beaten egg
- 2 tablespoons sliced green onion
- 1/2 cup breadcrumbs
- for frying vegetable oil
How To Make Salmon Croquettes?
- Heat the Oil: Over medium heat, heat vegetable oil in a medium skillet.
- Mix the Ingredients: In a bowl, combine the canned salmon, beaten egg, sliced green onions, and 1/4 cup (30g / 1 oz) of the breadcrumbs.
- Form and Coat the Patties: Shape the mixture into patties and dust each one with the remaining 1/4 cup (30g / 1 oz) of breadcrumbs.
- Fry the Patties: Fry the patties in the skillet until golden brown, about 2 minutes on each side.
- Drain and Serve: Remove from the skillet and drain on paper towels before serving.
Recipe Tips:
- Use Fresh Breadcrumbs: For extra crunch and flavor, try using fresh breadcrumbs instead of store-bought. Toast them lightly in a pan before using for a crispier texture.
- Don’t Overmix the Ingredients: When combining the salmon and other ingredients, mix just until everything is combined. Overmixing can make the patties too dense.
- Adjust the Seasoning: Taste the mixture before forming the patties and feel free to add a pinch of salt, pepper, or your favorite seasoning to enhance the flavor.
- Use Medium Heat: Make sure your skillet is at medium heat. Too high, and the patties will burn on the outside before cooking through. Too low, and they’ll absorb too much oil.
- Chill the Patties: If you have time, refrigerate the patties for 15-20 minutes before frying. This helps them hold together better while cooking.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover salmon croquettes cool to room temperature. Then, place them in an airtight container and refrigerate for up to 3 days.
- Freeze: To freeze, place the cooked croquettes on a baking sheet and freeze for 1-2 hours. Once firm, transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 1 month.
- Reheat: Reheat the croquettes in a skillet over medium heat for about 3-4 minutes on each side, until crispy and heated through.
Nutrition Facts
- Calories: 422 kcal
- Total Fat: 23 g
- Saturated Fat:4.3 g
- Cholesterol:76 mg
- Sodium:653 mg
- Potassium:548 mg
- Total Carbohydrate:20 g
- Dietary Fiber:1.7 g
- Sugars:1.9 g
- Protein:31 g
- Vitamin D:0 µg
- Calcium:78 mg
- Iron:2 mg
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Paula Deen Salmon Croquettes
Description
This easy and delicious recipe for Paula Deen’s Salmon Croquettes is quick, crispy, and packed with flavor! With just a few simple ingredients, you can create golden, crunchy patties perfect for any meal. They’re a fantastic way to enjoy canned salmon in a simple yet satisfying dish that everyone will love.
Ingredients
Instructions
- Heat the Oil: Over medium heat, heat vegetable oil in a medium skillet.
- Mix the Ingredients: In a bowl, combine the canned salmon, beaten egg, sliced green onions, and 1/4 cup (30g / 1 oz) of the breadcrumbs.
- Form and Coat the Patties: Shape the mixture into patties and dust each one with the remaining 1/4 cup (30g / 1 oz) of breadcrumbs.
- Fry the Patties: Fry the patties in the skillet until golden brown, about 2 minutes on each side.
- Drain and Serve: Remove from the skillet and drain on paper towels before serving.
Notes
- Use Fresh Breadcrumbs: For extra crunch and flavor, try using fresh breadcrumbs instead of store-bought. Toast them lightly in a pan before using for a crispier texture.
- Don’t Overmix the Ingredients: When combining the salmon and other ingredients, mix just until everything is combined. Overmixing can make the patties too dense.
- Adjust the Seasoning: Taste the mixture before forming the patties and feel free to add a pinch of salt, pepper, or your favorite seasoning to enhance the flavor.
- Use Medium Heat: Make sure your skillet is at medium heat. Too high, and the patties will burn on the outside before cooking through. Too low, and they’ll absorb too much oil.
- Chill the Patties: If you have time, refrigerate the patties for 15-20 minutes before frying. This helps them hold together better while cooking.
Paula Deen Salmon Croquettes
