Description
These Southern-style salmon croquettes are crispy on the outside and tender on the inside. Packed with flavor from the bell pepper, onion, and a touch of Worcestershire sauce, they make a delicious and easy meal, perfect for serving with a side of tartar sauce or a squeeze of lemon.
Ingredients
Scale
- ½ cup flour
- ¼ cup yellow cornmeal
- 15 ounces canned salmon (drained and flaked)
- 1 red bell pepper, finely chopped
- ½ cup sweet onion, diced
- 1 large egg, beaten
- 1 teaspoon Worcestershire sauce
- ½ teaspoon seasoned salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup mayonnaise
- ¼ cup cilantro, chopped
- Olive oil for frying
Instructions
- In a large bowl, combine the flour and yellow cornmeal.
- Add the canned salmon (drained and flaked), red bell pepper, sweet onion, beaten egg, Worcestershire sauce, seasoned salt, black pepper, garlic powder, mayonnaise, and cilantro. Stir until everything is well mixed and a dough-like consistency forms.
- Shape the mixture into small patties, about 2 inches wide. You should get around 8-10 patties depending on size.
- Heat olive oil in a skillet over medium heat. Once the oil is hot, carefully place the salmon patties in the skillet. Fry for about 3-4 minutes per side, or until they are golden brown and crispy.
- Remove the croquettes from the skillet and drain them on a paper towel-lined plate to remove excess oil.
- Serve hot with your favorite dipping sauce, like tartar sauce, or a squeeze of lemon.
Notes
- If you prefer a spicier kick, you can add a pinch of cayenne pepper or some finely chopped jalapeños to the mixture.
- These croquettes are also delicious when served with a side of greens or a fresh salad.
- You can refrigerate any leftovers for up to 2 days or freeze them for future use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern