Mama Kayes Salmon Breakfast Croquettes Recipes

Steps:

• Combine salmon, bell peppers, and onion in a bowl. Season with salt and pepper. Shape by hand into patties, as you would a hamburger. In a separate bowl, combine cornmeal and flour. Roll salmon patties in the cornmeal mixture.
• Heat about 1-inch of oil in a large, heavy skillet to 340 degrees F. Carefully place patties, in batches as necessary, in the hot oil and fry for 3 minutes on each side or until golden brown. Drain patties on paper towels. Serve with ketchup and/or hot sauce, if desired.

Steps:

• Drain the applewood chips and scatter them in the bottom of a foil-lined roasting pan. Heat the pan over medium-low heat until the wood chips smoke, about 10 minutes. Place the salmon skin-side down on a wire rack and carefully set the rack over the wood chips. Cover the roasting pan tightly with foil and cook over medium-low heat until the salmon is just cooked through, about 12 minutes. Remove the salmon from the smoker and let it to cool to room temperature.
• Preheat the oven to 350 degrees F.
• Remove and discard the salmon skin, then flake the salmon into a large bowl. Add the quinoa, egg, green onion, flour, lemon zest, urfa pepper and salt. Mix until well combined. Form the mixture into six straight-sided patties about 1 inch tall and 2 1/2 inches wide.
• Heat the coconut oil in a large cast-iron pan over medium-high heat. Sear the patties on both sides until crispy and deep golden brown, about 2 minutes per side. Transfer the patties to a rack set over a baking sheet and bake until cooked through, 12 to 15 minutes. Sprinkle the croquettes with a little more urfa pepper. Serve with lemon wedges.

Steps:

• Preheat the oven to 350 degrees F.
• Mix all of the ingredients, except cornmeal, in a large bowl. Using your hands, form the salmon mixture into small balls, and then roll the balls in cornmeal. Spray a cookie sheet with nonstick spray, arrange the balls on the cookie sheet, and flatten each ball on the surface.
• Bake for 25 minutes or until browned. Serve hot.

Steps:

• Mix the salmon, eggs, mashed potatoes, onion and garlic in a large bowl. Season with salt and pepper. Stir in the flour to bind the mixture together.
• Form the mixture into golf-ball-size balls. Refrigerate 1 hour or up to overnight.
• Heat about 1 inch of peanut oil in a large straight-sided skillet until a deep-fry thermometer registers 325 degrees.
• Fry the croquettes, in batches, until crisp and golden on one side, 3 to 4 minutes, adjusting the heat as necessary. Turn and cook until golden on the other side, 1 to 2 more minutes. Drain on paper towels.
• Serve and enjoy!

Steps:

• If using canned salmon, drain and pick over carefully to remove dark cartilage and bones. Finely chop the onion. Using a fork, flake the salmon and then combine in a medium bowl with the onion, egg, bread crumbs, Worcestershire sauce, hot sauce, black pepper, cheese and parsley. Using about 1/3 cup salmon mixture for each cake, shape the mixture into rounds, about 1/2-inch thick. Sprinkle the flour on a plate or board. Dredge the patties in the flour, coating well, but dusting off excess flour. Place the patties in the refrigerator and let set for 30 minutes or longer. Heat the butter or margarine in a large skillet until foamy and hot. Add the patties and brown on both sides, cooking about 5 minutes. Remove the salmon cakes from the pan and drain on paper towels. Serve warm, with lemon wedges.