You’d never believe these crispy little croquettes with veggie relish were whipped up exclusively from pantry and refrigerator/freezer staples. It’s the perfect satisfying supper for those occasions when you’re next grocery shopping trip isn’t gonna happen for a few more days. 

Paige Grandjean
Recipe by MyRecipes

Gallery

 Caitlin Bensel; Food Styling: Karen Rankin; Prop Styling: Audrey Davis

Recipe Summary

active:
20 mins
total:
55 mins
Yield:
Serves 4 (serving size: 2 croquettes, about 1 1/4 cups succotash)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a medium pot of water to a boil over high. Add lima beans; cook until just tender, 12 to 14 minutes. Add corn; cook until tender, about 2 minutes. Drain. Gently toss beans, corn, tomatoes, onion, vinegar, parsley, 2 tablespoons of the oil, 1 3/4 teaspoons of the salt, and 1/2 teaspoon of the pepper in a large bowl. Set aside.

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  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add seasoning blend, and cook, stirring occasionally, until liquid has evaporated, about 5 minutes. Transfer mixture to a large bowl; cool 10 minutes. Wipe skillet clean.

  • Stir salmon, panko, mayonnaise, mustard, egg, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into seasoning blend in bowl. Shape salmon mixture into 8 (about 1/3 cup each) 3/4-inch-thick patties, and place on a parchment paper-lined baking sheet. Cover and chill at least 30 minutes.

  • Heat remaining 3 tablespoons oil in skillet over medium. Cook patties, in batches, until golden brown, 3 to 4 minutes per side, adding additional oil, if needed. Serve croquettes with succotash.

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