Salmon croquettes

tips

Salmon Types

There are three types of salmon you can use, my recipe uses fresh salmon, which you cook and shred. However, you can use canned, and leftover (already cooked) salmon, just follow

Canned Salmon: drain and rinse before use, skip the cooking step

Leftover Salmon: Use as is, skipped cooking step.

Salmon croquettes

Prep Time: 20 minutes | Cook time: 15 minutes | Serving: 4-6 patties

GATHER

• 1 pound of salmon, fresh uncooked (canned or cooked leftover salmon), skinless
• 2 tablespoons of neutral oil, divided 
• 1 small onion – finely chopped 
• 1 cup bell peppers, chopped  (I used a mixture of yellow, red, and orange) 
• 1-3 Scotch Bonnet peppers with no seeds (or habanero); minced. (Wear gloves when handling) 1 will give a nice medium heat that isn’t overwhelming at all, 3 will be more upfront and consistent
• 5 cloves of garlic  1 tablespoon grated ginger 
• 1 cup breadcrumbs (if you are gluten-free try cooked rice) 
• ¼ cup mayo 
• 3 tablespoons parsley; chopped
• 1 teaspoon paprika 
• 2 teaspoon cumin 
• 2 eggs 
• Salt and pepper to taste

FOLLOW

1. Preheat oven to 350 degrees. Line baking sheet with foil.
2. Place salmon filets on a baking sheet, and season with salt and pepper. Bake for 10-15 minutes or until cooked through. If you get a filet with the skin on, you can remove the skin, season with salt and pepper, and bake it separately skin side up on greased foil for a crispy skin bite to enjoy alongside your croquette. If using canned salmon, skip this step
3. While salmon is cooking, in a skillet over medium heat sautee onions, bell peppers, scotch bonnets, garlic, and ginger with 1 tablespoon of oil 
4. Once salmon is done, place in a large bowl and mash with a fork. Add sauteed vegetables, breadcrumbs, mayo, parsley, paprika, cumin, and eggs. Season with salt and pepper to taste. Mix until combined. 
5. Divide the salmon mixture into balls. Anywhere between 4-6 balls works. 
6. Heat the remaining 1 tablespoon of oil over medium to medium-high heat. Place balls on skillet and press to form a patty. Don’t overcrowd the pan, work in batches if you have to. Cook for  4- 6 minutes on each side, until deep brown Remove and enjoy! 
7. Store any cooked patties in an air-tight container for up to 3 days.