Seafood cakes or croquettes are very popular in Trinidad, esp as appetizers. However you can always form your patties larger for a nice lunch or the meat for your dinner. Usually seafood cakes are shallow friend in vegetable oil, but tonight i decided to bake them. This "epiphany" did not stem from a desire to be healthier, rather just my disdain (at times) for the frying process. The health aspect i thought of later, haha. Try this recipe and may not ever fry another salmon or crab cake ever!!
Baked Salmon Croquettes
- 2 cans Kirkland Premium Atlantic Salmon
- Juice of ½ lemon
- 1 tsp lemon zest
- 1 tbsp green seasoning
- ½ tsp pepper sauce
- 1 tbsp Organic no salt seasoning
- Salt/ Pepper
In mixing bowl combine all ingredients and mix well, taste for salt and set aside.
- 2 garlic cloves; minced
- ½ tbsp ginger; minced
- 1 medium onion; fine chop
- ¼ green bell pepper; fine chop
- 1 celery stalk; fine chop
- 1 carrot; shredded
- 1 tsp Thyme
- 1 tsp red pepper flakes
- ½ tbsp Worcestershire Sauce
- Salt/ Pepper
- Olive Oil
- 1 tbsp butter
- In a sauté pan, coat the bottom with Olive oil and add the garlic, ginger, thyme and red pepper flakes. Turn heat on to medium high.
- When the garlic begins to “dance” add the onions and carrots. Salt the mixture and sauté for 3 min.
- Add the rest of the vegetables, sauté until the veggies are tender. Deglaze the pan with the Worcestershire sauce and butter. Mix well and turn off the heat.
- Allow to cool for 10 mins.
- ½ -1 C bread crumbs
- 2 eggs
- Paprika, for sprinkling
- Add the sautéed vegetables to the salmon mixture in the mixing bowl, along with breadcrumbs (as much as is needed to reach the consistency you prefer) and eggs.
- Form into patties and place on greased cookie sheet, sprinkle each side of the patties with paprika and spray them with PAM.
- Bake at 400º F for 20 mins, flip patties at 10 mins to allow for each side to get golden brown.
- Remove from oven and cool on baking sheet or wire rack.