Recipes  
Salmon Croquettes with Salsa 


Salmon Croquettes with Salsa 


Open in full-screen mode

Salmon Croquettes with Salsa 



Preparation
20 MIN
Cooking
18 MIN
Chilling
1 H
Servings
4
Freezes
Share

Ingredients

Croquettes

Salsa

Breading

Preparation

Croquettes

  1. In a pot, bring the broth and butter to a boil. Off the heat, stir in the flour using a wooden spoon. Add the eggs, one at a time, stirring vigorously after each addition. Add the salmon and stir to combine. Season with salt and pepper. Cover and refrigerate for 1 hour or until completely chilled. 


Salsa

  1. In a bowl, gently combine all the ingredients. Season with salt and pepper. Keep in the refrigerator. 


Breading

  1. In a food processor, pulse the corn chips into crumbs.
  2. Place the flour in a shallow dish, the eggs in a second dish and the chip crumbs in a third.
  3. Shape the salmon mixture into twelve ¼-cup (60 ml) patties. Dredge them in the flour, shaking off any excess. Dip into the eggs, letting the excess drip off. Then press into the chip crumbs and coat well.
  4. In a non-stick skillet, brown 6 croquettes at a time in the oil, 3 to 4 minutes per side. Keep warm.
  5. Serve with the salsa.

Note

If you don’t have fresh cooked salmon, use well drained canned salmon.

If you cook on Sunday ... You can prepare the patties, but cook them only on Monday evening while preparing the salsa.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.