Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok

Latest updates on our stores and services. Learn More

Mini Salmon Fritters with Mango Mayo https://www.metro.ca/userfiles/image/recipes/mini-croquettes-saumon-mayo-mangue-10988.jpg PT30M PT20M PT1H10M
Salmon frittersPre-heat the oven to 400°F and line a baking sheet with parchment paper.Finely chop the salmon and add in a bowl with the rest of the ingredients, except for the breadcrumbs for the coating and the oil. Mix well and refrigerate for 20 minutes.Use a small ice cream scoop or your hands to shape the mixture into balls the size of about 1 tablespoon. Press them into patties and place on the baking sheet.Add the rest of the breadcrumbs on a plate and thoroughly coat the patties in the breadcrumbs. Remove the excess and place on the baking sheet.Drizzle a bit of oil on the patties.Cook in the oven for 15 minutes.Mango mayonnaiseMix all the ingredients in a mixer until you get a smooth texture. Serve with the mini croquettes.Good to know: You can make a meal out of this recipe. Simply make larger croquettes by using a 1/3 measuring cup to shape the croquettes. Cook for 25 minutes.The Ataulfo mango has the texture and flavour that is perfect for the mayonnaise. Avoid using frozen mango because this will result in a mayonnaise that is too liquid.Source: K pour Katrine
4
3 3 3 3
Salmon fritters 1 1/3 lb (600 g) salmon fillet skin removed, cut into small cubes 1/4 cup (60 ml) mayonnaise 2 tablespoon (30 ml) ginger grated 3 scallion finely chopped 1 garlic clove chopped 1 egg 1/2 teaspoon (2,5 ml) curry 1 zest of 1 lemon 1/4 teaspoon (1,25 ml) salt 1/2 cup (125 ml) basil finely chopped 1/4 cup (60 ml) mint finely chopped 1 cup (250 ml) breadcrumbs from cereal such as Rice Krispies + 1/2 cup (125ml) for the coating 1 tablespoon (15 ml) olive oil mango mayonnaise 1 honey mango ripe (Ataulfo), cubed 1/2 cup (125 ml) mayonnaise 1 Juice of 1/2 lime 2 teaspoon (10 ml) Sriracha sauce 1 tablespoon (15 ml) honey 1/4 teaspoon (1,25 ml) curry 1/4 teaspoon (1,25 ml) salt
Mini Salmon Fritters with Mango Mayo

Mini Salmon Fritters with Mango Mayo

Rate this recipe
3 Votes
4
Meal
0:30
Preparation
0:20
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Salmon fritters
  • 1 1/3 lb
    (600 g)
    salmon fillet skin removed, cut into small cubes
  • 1/4 cup
    (60 ml)
    mayonnaise
  • 2 tablespoon
    (30 ml)
    ginger grated
  • 3
    scallion finely chopped
  • 1
    garlic clove chopped
  • 1
    egg
  • 1/2 teaspoon
    (2,5 ml)
    curry
  • 1
    zest of 1 lemon
  • 1/4 teaspoon
    (1,25 ml)
    salt
  • 1/2 cup
    (125 ml)
    basil finely chopped
  • 1/4 cup
    (60 ml)
    mint finely chopped
  • 1 cup
    (250 ml)
    breadcrumbs from cereal such as Rice Krispies + 1/2 cup (125ml) for the coating
  • 1 tablespoon
    (15 ml)
    olive oil

  • mango mayonnaise
  • 1
    honey mango ripe (Ataulfo), cubed
  • 1/2 cup
    (125 ml)
    mayonnaise
  • 1
    Juice of 1/2 lime
  • 2 teaspoon
    (10 ml)
    Sriracha sauce
  • 1 tablespoon
    (15 ml)
    honey
  • 1/4 teaspoon
    (1,25 ml)
    curry
  • 1/4 teaspoon
    (1,25 ml)
    salt
Imprimer ma sélection

Preparation

Salmon fritters

Pre-heat the oven to 400°F and line a baking sheet with parchment paper.

Finely chop the salmon and add in a bowl with the rest of the ingredients, except for the breadcrumbs for the coating and the oil. Mix well and refrigerate for 20 minutes.

Use a small ice cream scoop or your hands to shape the mixture into balls the size of about 1 tablespoon. Press them into patties and place on the baking sheet.

Add the rest of the breadcrumbs on a plate and thoroughly coat the patties in the breadcrumbs. Remove the excess and place on the baking sheet.

Drizzle a bit of oil on the patties.

Cook in the oven for 15 minutes.

Mango mayonnaise

Mix all the ingredients in a mixer until you get a smooth texture. Serve with the mini croquettes.

Good to know: You can make a meal out of this recipe. Simply make larger croquettes by using a 1/3 measuring cup to shape the croquettes. Cook for 25 minutes.

The Ataulfo mango has the texture and flavour that is perfect for the mayonnaise. Avoid using frozen mango because this will result in a mayonnaise that is too liquid.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.