Crispy Cajun Salmon Croquettes
This is my own version, in tribute to her. Enjoy!
35 oz salmon pouches
1/2 cminced red onion
·zest of 1 lemon
·juice of 1/2 lemon
2 1/4 tspcajun seasoning
1 1/2 tspparsley flakes
1 1/4 ccracker crumbs
·panko bread crumbs for coating
How to Make Crispy Cajun Salmon Croquettes
- Put the bowl in the fridge and let chill for half an hour.
- Preheat oven to 450.
Line a baking sheet with aluminum foil and generously coat with oil (I used peanut oil).
- Spread panko bread crumbs on a large plate.
Using a half cup scoop, form patties and coat both sides well with the panko.
This made 7 good sized patties.
- I served these with a "Boom" sauce that I found on Pinterest and tweaked slightly :
1 cup mayo, 1/3 cup ketchup, 2 T Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 3/4 teaspoon garlic powder, 2 tablespoons sweet pickle relish, a dab of horseradish, and a pinch of salt. Whisk ingredients and store in fridge.