Salmon leftovers after a large luncheon where I had 15 guys and gals with whom I serve on a board, come to The Little Farm for a Board Retreat – what to do? Well here goes – Salmon Croquettes! What a lovely surprise! It turned out terrific! And made a wonderful Saturday lunch just enough for my husband and myself. So I thought I would share the recipe with those of you who always over cater ( I suffer from that problem – do you?)
- 1/4 cup low calorie canola mayonnaise ( divide into two)
- 4 teaspoons fresh lemon juice ( divide into two)
- 2 1/2 teaspoons Dijon mustard ( divide into two)
- 1/4 cup finely chopped green onions
- 2 tablespoons chopped fine, red bell pepper
- 2 teaspoons minced garlic (divide into two)
- 1/2 teaspoon salt ( divide into two)
- 12 cooked salmon ( with skins and bones removed)
- 1 large egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs – these are the absolute best)
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon finely chopped capers
- Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.
2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well. This will be the sauce that will go onto the top of each patty in a dollop.