Mini Salmon Croquettes – a delicious recipe with pink salmon, yellow onion, parsley, lemon zest, lemon juice, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Drain salmon, remove skin and bones, and flake. Place salmon in a large bowl. Add onion and next 5 ingredients. Stir in eggs and matzo meal. (Batter will be wet.)
2
Shape salmon mixture into 14 (1-inch-thick, 2-inch-wide) patties.
3
Cook, in 2 batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden brown and crispy. Drain on a paper towel-lined wire rack. Sprinkle with kosher salt, if desired. Serve immediately over mixed baby salad greens with Lemon-Dill Sauce and, if desired, Thin Potato Kugel.
4
To Make Ahead: Prepare recipe as directed through Step Place patties in a lightly greased aluminum foil-lined pan. Cover and chill 24 hours. Let stand at room temperature 10 minutes. Proceed with recipe as directed.
590
kcal
Calories
57
g
Fat
4
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 (14.75-oz.) cans pink salmon, 1/2 cup finely chopped yellow onion, 2 tablespoons chopped fresh parsley, 1 tablespoon lemon zest, and more.
Yes, Mini Salmon Croquettes falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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