These salmon croquettes are a hit with my family!
When you plan salmon fillet for dinner, plan two and keep one, which you will fray for these croquettes!! All you have to do is brush the salmon fillets with oil and sprinkle some fish seasoning on them, and bake in the oven.
4 cups shredded salmon (1 cooked salmon fillet that you saved or canned)
1/2 finely chopped red pepper
2 shallots, thinly sliced
2 tbsp cilantro or parsley to taste
1 tbsp Les Savoureux fish mix
2 tbsp mayonnaise
1 tbsp dijon
1 cup pork rind breadcrumbs or breadcrumbs of your choice
1/2 cup parmesan cheese
2 beaten eggs
1 pound Tenderflake for cooking
Heat the Tenderflake in a large saucepan.
In a large bowl, mix the ingredients for the croquettes and form 6 large croquettes.
In another bowl, combine the breadcrumbs and Parmesan.
Dip each of the croquettes in the beaten eggs and coat with breadcrumbs.
Gently place the croquettes in the hot oil (to check if the oil is hot enough, put a pinch of breadcrumbs in it and if the oil bubbles around it, it is hot enough). Place only 2 croquettes at a time so as not to cool the oil too much. When the oil has regained its heat you can add another one.
Cook the croquettes for about 3 minutes on each side.
Serve with spicy mayonnaise and a good side salad!