Ingredients:
• Salmon Croquettes:
15 oz salmon flakes (or 3 cans of 5-oz canned salmon, drained and flaked)
• Dry Ingredients:
½ cup Panko breadcrumbs
¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
• Wet Ingredients:
½ piece green bell pepper, cut into cubes
½ piece red bell pepper, cut into cubes
1 egg, lightly beaten
¼ cup mayonnaise
1 tablespoon Worcestershire sauce
¼ cup cilantro, chopped
1 tablespoon olive oil
Directions:
1. Prepare the Salmon Mixture:
In a large mixing bowl, combine the salmon flakes, Panko breadcrumbs, all-purpose flour, garlic powder, salt, and black pepper. Stir until the dry ingredients are evenly distributed.
2. Add the Wet Ingredients:
Add the chopped green and red bell peppers, beaten egg, mayonnaise, Worcestershire sauce, and chopped cilantro to the salmon mixture. Use a fork or your hands to mix everything together until well combined. The mixture should be moist but firm enough to hold its shape.
3. Shape the Croquettes:
Divide the salmon mixture into equal portions and shape each portion into a patty or croquette about 1 inch thick. You should be able to make approximately 6-8 croquettes, depending on the size.
4. Cook the Croquettes:
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the salmon croquettes to the skillet, making sure they are not overcrowded. Cook the croquettes for about 3-4 minutes on each side, or until they are golden brown and crispy on the outside.
5. Serve:
Remove the croquettes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve the salmon croquettes warm, garnished with extra chopped cilantro or a squeeze of fresh lemon juice if desired.