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Categories:Viewed: 43 - Published at: 3 years ago
Ingredients
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1 pound grilled or poached salmon fillets, broken into large chunks
- 1 1/2 cups dried bread crumbs or cracker crumbs
- 1 large egg, lightly beaten
- Zest and juice of 1 lemon
- 2 tablespoons chopped fresh parsley or basil
- Sea salt and freshly ground black pepper
- Canola oil, for sauteing
Method
- Heat the olive oil in a large nonstick skillet over medium-high heat until sizzling hot (see Know-how, page 100).
- Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until soft and translucent.
- Transfer the onion to a mixing bowl and add the salmon, 1/2 cup of the bread crumbs, the egg, lemon zest and juice, parsley, and salt and pepper to taste; stir gently to mix.
- Take care not to break the chunks of fish up too small; do not overmix.
- Form the salmon mixture into 8 patties, about 1/2 inch thick.
- Place the remaining 1 cup bread crumbs in a shallow bowl, season with salt and pepper to taste, and stir to mix.
- Dredge the croquettes with the bread crumb mixture, coating both sides and pressing gently to adhere.
- Refrigerate for at least 1 hour, until firm.
- In the same skillet used to cook the onions, pour enough canola oil to just cover the bottom and place over medium-high heat until sizzling hot.
- Place the croquettes in the hot oil, cooking in batches if necessary to avoid overcrowding, and cook until golden brown, about 4 minutes per side.
- Flip the croquettes only once; reduce the heat to medium if they start browning too quickly.
- Remove from the skillet, drain on a brown paper bag, and serve warm.
