Salmon Croquettes with Dill and Sriracha Dip

Salmon Croquettes with Dill and Sriracha Dip

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb (16 oz) boneless, skinless salmon fillet, roughly chopped

  • ¼

    cup parmesan cheese, shredded

  • ¾

    cup panko breadcrumbs

  • 1

    shallot, finely chopped

  • 1

    tsp worcestershire sauce

  • 1

    large egg

  • 1

    tbsp capers

  • 2

    tbsp extra virgin olive oil

  • Sauce:

  • 1

    tbsp sriracha sauce

  • 1

    tbsp dill, finely chopped

  • 1

    tsp lemon juice

  • cup mayonnaise

Directions

Put salmon, parmesan cheese, panko breadcrumbs, shallot, worcestershire sauce and egg in a blender, and blend until all ingredients are minced. Transfer mixture to a bowl. 2.Add capers and mix well to evenly spread the capers throughout the mixture. 3.Use a little olive oil on your hands and spoon out about a golf size amount of mixture into the palm of your hands. Shape into croquettes. You should have about 10-12 croquettes. 4.In a large pan over high heat, add extra virgin olive oil. When the oil is hot, add salmon croquettes and cook on each side for 5-6 minutes, or until cooked through. Transfer croquettes to a plate covered with paper towel to remove excess oil. Transfer to serving plate. 5.For the dipping sauce: combine sriracha sauce, dill, lemon juice and mayonnaise in a small bowl and whisk until the ingredients are blended. 6.Serve salmon croquettes with dipping sauce.


Nutrition

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