These salmon croquettes are all the rage with my family!
When you plan a salmon fillet for dinner, plan two and keep one, which you will shred 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 pulled salmon (1 fillet of cooked salmon that you have saved or canned)
1/2 red pepper, finely chopped
2 shallots, thinly sliced
2 tbsp of coriander or flat leaf parsley to taste
1 tbsp of Les Savoureux fish mix
2 tbsp of mayonnaise
1 tbsp of dijon
1 cup pork rind crumbs or breadcrumbs of your choice
1 / 2 cup of parmesan
2 beaten eggs
1 pound of Tenderflake for baking
Heat the Tenderflake in a large saucepan.
In a large bowl, combine the ingredients for the croquettes and form 6 large croquettes.
In another bowl, combine breadcrumbs and Parmesan cheese.
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 is bubbling around, it is because 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.
Cook the croquettes for about 3 minutes on each side.
Serve with a spicy mayonnaise and a good side salad!