These salmon croquettes are a hit with my family!
When you plan to have salmon fillets for dinner, plan to have two and keep one to shred for these croquettes! Just brush the salmon fillets with oil and sprinkle some fish seasoning on them and bake.
4 cups of shredded salmon (1 cooked salmon fillet that you have saved or canned)
1/2 red pepper, finely chopped
2 shallots, thinly sliced
2 tablespoons cilantro or flat leaf parsley to taste
1 tablespoon of Les Savoureux Fish Mix
2 tablespoons mayonnaise
1 tablespoon of dijon
1 cup pork rind crumbs or breadcrumbs of your choice
1/2 cup of parmesan cheese
2 eggs, beaten
1 pound of Tenderflake for baking
Heat the Tenderflake in a large saucepan.
In a large bowl, mix the ingredients for the croquettes and form 6 large croquettes.
In a separate bowl, combine bread crumbs and Parmesan cheese.
Dip each of the croquettes into the beaten eggs and coat with breadcrumbs.
Carefully 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, it is hot enough). Put only 2 croquettes in at a time so that the oil does not get too cold. When the oil has recovered its heat you can add another one.
Cook the croquettes for about 3 minutes on each side.
Serve with a spicy mayonnaise and a good salad on the side!