Salmon Croquettes with Sorrel Mayonnaise

Name: Salmon Croquettes with Sorrel Mayonnaise
Ingredients: 1¼ cups Sorrel Mayonnaise; ¼ cup peanut oil; ¼ teaspoon salt; 6 drops of Tabasco sauce; 1 teaspoon Worcestershire sauce; 1 teaspoon Dijon mustard; 2 teaspoons grated lemon zest; 1 egg; ¼ cup chopped fresh parsley; ¼ cup minced celery; ¼ cup minced yellow bell pepper; ½ cup Chopped onion; ¾ cup dried bread crumbs; ½ cup mayonnaise; 1 can (15½ ounces) pink salmon

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This recipe uses canned salmon. After flaking the salmon, either remove the soft bones or crush them with a fork and incorporate them into the mixture. The skin and bones are a good source of Omega-3, a possible cholesterol-reducing agent.

Ingredients

1 can (15½ ounces) pink salmon
¾ cup dried bread crumbs

Fish course
Pescatarian

Method

In a mixing bowl, combine half the salmon with ½ cup of the bread crumbs and the mayonnaise, onion, bell pepper, celery, parsley, egg, lemon zest, mustard, Worcestershire, Tabasco, and salt. Mix well, then gently stir in the remaining salmon. Shape into twelve