Description
These salmon croquettes are light, tasty and take less than 10 minutes to prep! Make salmon croquettes the easy and healthy way and dip them in a tangy dill and sriracha dipping sauce. Delish!
Ingredients
Units
Scale
- 1 pound boneless skinless salmon fillet, roughly chopped
- 1/4 cup shredded parmesan cheese
- 3/4 cup panko breadcrumbs
- 1 shallot, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 large egg
- 1 tablespoon capers
- 2 tablespoons extra virgin olive oil
Spicy Dill Sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- 1/3 cup mayonnaise
Instructions
- 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.
- Add capers and mix well to evenly spread the capers throughout the mixture.
- 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.
- 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.
- For the dipping sauce: combine sriracha sauce, dill, lemon juice and mayonnaise in a small bowl and whisk until the ingredients are blended.
- Serve salmon croquettes with dipping sauce.
Notes
These salmon croquettes will keep refrigerated for up to three days.
Nutrition
- Serving Size: 1 croquette
- Calories: 264
- Sugar: 1.3g
- Sodium: 332.5mg
- Fat: 15.2g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10.9g
- Fiber: 0.8g
- Protein: 21.2g
- Cholesterol: 74.6mg
