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Salmon Croquettes

Recipe submitted by Kim V. of Caldwell, NJ, for the Mambolicious Recipe Contest of 2009.


  • 1 carrot, shredded (1/2 cup)
  • 1 small zucchini, shredded (1/2 cup)
  • 1/2 red bermuda onion, diced (1/2 cup)
  • 1/2 finely diced curly leaf kale, stems removed
  • 1/2 cup Ian’s Italian Panko Breadcrumbs
  • 2  7.1-oz. pouches of Wild Alaskan Pink Salmon (packed in broth)
  • 1 large egg
  • 1/4 cup canola mayonnaise
  • 1 cup finely ground cornmeal
  • 2 Tbsp. olive oil
  • 1/2 tsp. ground black pepper
  • 1 tsp. garlic salt


  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
  2. Add in the shredded carrot, zucchini, onion, 1/4 teaspoon of pepper and 1/2 teaspoon of garlic salt. Saute vegetable until tender, stirring frequently, for 5 minutes.
  3. Drain the salmon; put it in a large bowl. Using a fork breakup any large chunks. Add one large egg, slightly beaten.
  4. Add 1/2 cup of breadcrumbs, remaining salt and pepper, the finely diced kale and the sauteed vegetables. Fold ingredients together.
  5. Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
  6. Using an ice cream scooper, scoop salmon mixture into the palm of your hand, forming it into a small, round, flat patty. Roll the patty in cornmeal and place in the skillet.
  7. Allow to cook for 6 minutes on each side.
  8. Serve warm.

Servings: 4

Prep Time: 15 minutes

Cook Time: 12 minutes

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