Mini Salmon Croquettes

Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Recipe from Southern Living

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Recipe Time

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Prep Time:


Ingredients

  • 2 (14.75-oz.) cans pink salmon
  • 1/2 cup finely chopped yellow onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup unsalted matzo meal
  • 3/4 cup olive oil
  • Kosher salt (optional)
  • Mixed baby salad greens
  • Lemon-Dill Sauce
  • Thin Potato Kugel (optional)

Preparation

  1. 1. Drain salmon, remove skin and bones, and flake. Place salmon in a large bowl. Add onion and next 5 ingredients. Stir in eggs and matzo meal. (Batter will be wet.)
  2. 2. Shape salmon mixture into 14 (1-inch-thick, 2-inch-wide) patties.
  3. 3. Cook, in 2 batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden brown and crispy. Drain on a paper towel-lined wire rack. Sprinkle with kosher salt, if desired. Serve immediately over mixed baby salad greens with Lemon-Dill Sauce and, if desired, Thin Potato Kugel.
  4. To Make Ahead: Prepare recipe as directed through Step 2. Place patties in a lightly greased aluminum foil-lined pan. Cover and chill 24 hours. Let stand at room temperature 10 minutes. Proceed with recipe as directed.
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