Salmon Croquettes (The Pink Teacup)
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 croquettes
- 2pounds of salmon fillets, poached in court bouillon (see recipe), or 2 15½-ounce cans of salmon
- 1large onion, finely chopped
- 3eggs
- 1cup cooked rice
- Salt and black pepper to taste
- Flour for coating
- 2cups vegetable oil for pan frying
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
531 calories; 49 grams fat; 5 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 10 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 17 grams protein; 351 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Drain the salmon and reserve court bouillon (or juice from cans). Place salmon in a bowl and add onion, eggs, rice, salt and black pepper to taste. Stir well and mash salmon with a hand masher. Add a little court bouillon (or juice) so that the mixture is moist but not soupy.
- Step 2
Make oblong patties with an ice- cream scoop. Roll patties in flour and pan-fry in 350-degree oil. Brown on both sides. Drain on paper towels.
Private Notes
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Cooking Notes
Eric M. Butterworth
Substitute finely chopped green peppers for half of the onion. Substitute medium crushed soda crackers for rice. Substitute finely crushed soda crackers for flour.
Bob Greenberg
Cooked per recipe using canned salmon. Very good reviews.
Bob Greenberg
Cooked per recipe using canned salmon. Very good reviews.
Eric M. Butterworth
Substitute finely chopped green peppers for half of the onion. Substitute medium crushed soda crackers for rice. Substitute finely crushed soda crackers for flour.
Private notes are only visible to you.
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