Crispy Salmon Croquettes with Remoulade Sauce (Sandra Lee) Recipe
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Directions:
- For Remoulade:
- Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion and set aside.
- For Croquettes:
- Using a fork flake the salmon meat away from the skin. Discard skin.
- In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. Mix well to combine. Form into 8 patties.
- Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.
- In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
- Serve Croquettes hot with remaining remoulade sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 810.49 Kcal (3393 kJ) | ||
| Calories from fat | 626.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.64g | 107% | |
|---|---|---|---|
| Cholesterol | 198.59mg | 66% | |
| Sodium | 728.76mg | 30% | |
| Potassium | 712.97mg | 15% | |
| Total Carbs | 2.27g | 1% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 41.48g | 83% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 0.8mg | 4% | |
| Calcium | 35.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 295.26 Kcal (1236 kJ) | ||
| Calories from fat | 228.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.37g | 107% | |
|---|---|---|---|
| Cholesterol | 72.35mg | 66% | |
| Sodium | 265.49mg | 30% | |
| Potassium | 259.74mg | 15% | |
| Total Carbs | 0.83g | 1% | |
| Sugars | 0.73g | 8% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 15.11g | 83% | |
| Vitamin C | 1.3mg | 6% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.3mg | 4% | |
| Calcium | 12.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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