Salmon Croquettes

By cooksalot

Ingredients

• Sauce:
• 1 lb (16 oz) boneless, skinless salmon fillet, roughly chopped
• 1/4 cup parmesan cheese, shredded
• 3/4 cup panko breadcrumbs (Progresso has panko-style breadcrumbs now)
• 1 shallot, finely chopped
• 1 tsp worcestershire sauce (I went with the classic Lea & Perrins)
• 1 large egg
• 1 tbsp capers
• 2 tbsp extra virgin olive oil (I used Pompeian)
• 1 tbsp sriracha sauce
• 1 tbsp dill, finely chopped
• 1 tsp lemon juice
• 1/3 cup mayonnaise (I used Blue Plate)

Preparation

Step 1

1) 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.