Salmon Croquettes
Ingreadient
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1 pound boneless, skinless salmon fillets
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½ cup baking mix (such as Bisquick)
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½ cup diced onion
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¼ cup diced red bell pepper
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¼ cup freshly chopped parsley
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1 large egg
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3 cloves garlic, minced
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½ teaspoon Worcestershire sauce
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¼ teaspoon seasoned salt
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¼ teaspoon seafood seasoning (such as Old Bay)
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⅓ cup cornmeal
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2 tablespoons vegetable oil
Direction
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Finely chop the salmon using a food processor.
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Transfer salmon to a bowl. Add baking mix, onion, bell pepper, parsley, egg, garlic, Worcestershire, seasoned salt, and seafood seasoning; mix well until well combined.
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Form the mixture into 8 small patties, and place onto a plate lined with waxed paper. Refrigerate the patties for 15 minutes.
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Heat vegetable oil in a skillet over medium heat. Place cornmeal into a shallow dish and dredge each patty in cornmeal, pressing lightly so that the cornmeal adheres to both sides of the patties.
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Cook patties in the oil until golden and cooked through, working in batches, about 3 to 4 minutes per side.
