Salmon Croquette Sliders with Kick Hass Mayo
Description:
2011 Kick Off with Hass Avocados Recipe
Contest – Finalist
Recipe Courtesy of Grace H. from Colorado, who says "Spicy lemony salmon cakes topped with cool tart avocado mayo."
This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.
Recipe Courtesy of Grace H. from Colorado, who says "Spicy lemony salmon cakes topped with cool tart avocado mayo."
This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.
Ingredients:
- 1 ( 14.75-oz.)can pink salmon
- 1 medium size clove garlic
- 1/4 orange or red bell pepper, coarsely chopped
- 1/2 small yellow onion, coarsely chopped
- 1 large stalk celery, coarsely chopped
- 1 large Serrano pepper, coarsely chopped
- 1 slice sandwich bread
- 1 egg, beaten
- 1 tsp. salt
- 1/4 tsp. dried thyme
- 1/4 tsp. rubbed sage
- 1/8 tsp. freshly ground black pepper
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
- 12 slider buns
- Lemony Avocado Mayonnaise (recipe follows)
- 12 (1/4-in.) Roma tomato slices
Lemony Avocado Mayonnaise:
- 1 ripe, medium Hass Avocado, peeled, seeded and mashed
- 1 tsp. freshly squeezed lemon juice
- 1/2 cup mayonnaise
- 1 Tbsp. coarsely chopped fresh cilantro
Instructions:
- Drain the can of salmon and pick through and discard any small bones and skin. Place into a medium size bowl; set aside.
- Place garlic, bell pepper, onion, celery and Serrano pepper in the bowl of a mini food processor and process until finely chopped or chop well by hand. Add this to the salmon in the bowl.
- Place the bread in the food processor and process until it is finely ground. Add this and the egg, salt, thyme, sage and pepper to the salmon and vegetables in the bowl; mix well; set aside.
- Pour the flour onto a dinner plate. Pour the oil into a medium size frying pan set over medium high heat. Divide the salmon into 12 equal size portions. Roll each portion into a ball then flatten slightly between the palms of your hands to about 1/2-inc thickness. Roll each in flour to coat each side; set aside.
- When the oil is sizzling hot, place the croquettes into the pan and fry on each side for approximately 3 minutes or until they are golden brown on each side. Drain on paper towels.
- Place the croquettes on the bottom half of each bun. Top croquettes with a dollop of Lemony Avocado Mayonnaise followed by a slice of tomato and the top half of the bun. Serve immediately. Serves 6 people 2 sliders each
Lemony Avocado Mayonnaise Instructions:
- Mix all ingredients together in a medium size bowl until well combined; cover and chill until ready to use.
*Large avocados are
recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger
size avocados adjust the quantity accordingly.
