SALMON CROQUETTES

Amazing recipe by First African American female Master Chef winner Chef Dorian Hunter

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Essential Garcia De La Cruz Organic Extra Virgin Olive Oil recommended

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INGREDIENTS

Yield 4 to 6

1 lb diced fresh salmon

1 Diced Shallot

1 Clove minced garlic

1 Lemon Zest and Juice

1/4 c. Mayonnaise

1 Diced yellow bell pepper

2 tbsp Chopped curly parsley

2 c. Panko Breadcrumbs

1 1/2 c All-purpose Flour

3 Eggs

2 tbsp Sriracha sauce

1 tsp Worcestershire sauce

4 1/2 c Garcia De La Cruz Organic Extra Virgin Olive Oil

DIRECTIONS
  • Preheat oven to 350 degrees
  • In a medium bowl place diced salmon, garlic, shallots, bell pepper, mayonnaise,1 egg, 1/3 of the breadcrumbs, parsley, sriracha and worcestershire sauce in and mix until incorporated.
  • Take the mixture and make tennis ball size balls, place them on a cookie sheet and place in the fridge for 15 to 20 minutes.
  • Take the rest of the breadcrumbs and place them on a plate,
  •  Lightly beat the 2 remaining eggs and place them on plate
  •  Place the flour on a plate
  • Remove the salmon balls from the fridge and starting with the flour and ending with the breadcrumbs you are going to cover the salmon balls with flour then egg then breadcrumbs. Then set aside.
  • In a medium sauce pot heat up the Garcia De La Cruz Organic Extra Virgin Olive Oil on medium to high heat or to 410 F or (210 C)
  • Place no more than two in at a time to deep fry. You will fry till each Croquette is golden brown. Once brown take out of oil and place on a paper towel lined cookie sheet. Once all the croquettes are done frying you will remove the paper towel and place the croquettes in the oven for an additional 10 min to insure they are done all the way through or till the internal temp of 145 degrees F.  Once done remove from oven and plate and enjoy
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