Author Notes
My husband's grandmother used to make the BEST salmon croquettes. I've been able to come close to her creation but have added my own twist with the pineapple salsa. I always thought salmon and pineapple made a good pairing. I hope you'll like it as well!! —Souxie
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Ingredients
- For the pineapple salsa:
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1 1/2 cups
crushed pineapple, undrained
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1/2 cup
finely diced red onion
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1/2 cup
finely diced green bell pepper
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1/2 cup
finely diced orange bell pepper
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1/4 cup
finely chopped fresh parsley
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2 tablespoons
red wine vinegar
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1 tablespoon
sugar
- For the salmon croquettes:
-
2
15 ounce cans salmon, drained and cleaned (reserve the liquid from the can)
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2/3 cup
dry cracker crumbs
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1
extra large egg
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1/4 cup
finely chopped fresh parsley
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cracker crumbs for coating croquettes
-
oil for deep frying
Directions
-
For the salsa:
In a medium size bowl, combine all of the salsa ingredients. Mix well, cover and refrugerate until ready to use.
-
For the croquettes:
In a large bowl, flake the salmon. Add the cracker crumbs, egg and parsley. Mix well and form into 8 croquettes. Dredge croquettes in cracker crumbs and refrigerate for 1-2 hours. Prepare deep fryer according to manufacturers directions. When ready, fry croquettes until browned, about 6-7 minutes each. Drain on paper toel and serve with pineapple salsa. To make into appetizer or Hors d'oeuvres, simply make the croquettes smaller.
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