Maintenant en lecture: Tuna or Salmon Croquettes
4 croquettes de saumon sur une planche de bois

Tuna or Salmon Croquettes

Fishcakes are a popular dish in many cuisines around the world, especially in coastal regions where fish is abundant. This recipe for “Tuna or Salmon Croquettes with Curry Mayonnaise Sauce” is a flavorful and versatile twist on this classic dish, with a Canadian twist using black garlic and maple sugar BBQ spices. The croquettes can be made with canned tuna or salmon, making them convenient and affordable, while the curry mayonnaise sauce adds a depth of exotic flavor.

This dish is ideal for a quick weeknight meal or an informal dinner with friends and family. Although it is not a traditional recipe from a specific region, the addition of curry into the sauce can make it popular in cuisines where Indian influence is strong.

Ingredients :

  • 2 cans (about 400g) tuna or salmon, drained and crumbled
  • 2 cups of mashed potatoes
  • 1 cup breadcrumbs
  • 2 tablespoons black garlic and maple sugar BBQ spice (or adjust to taste)
  • 2 tablespoons fresh cilantro, chopped
  • 1 egg
  • 2 tablespoons of lemon juice
  • Salt and pepper to taste
  • Cooking oil (for frying) or cooking spray (for baking)

Instructions :

  1. In a large bowl, mix together the tuna or salmon, mashed potatoes, half the breadcrumbs, BBQ spices, fresh cilantro, egg, lemon juice, salt and pepper.

  2. Form the mixture into small flat croquettes. You should be able to make around 12-15 kibbles.

  3. Roll the croquettes in the remaining breadcrumbs.

  4. For frying: Heat oil in a frying pan over medium heat. Fry the croquettes in small batches until golden brown on both sides. Drain on paper towels.

    For baking: Preheat the oven to 200°C (400°F). Place the croquettes on a baking sheet sprayed with cooking spray. Bake for about 20-25 minutes, turning once, until golden brown.

Curry Mayonnaise Sauce

Ingredients :

  • 1 cup mayonnaise
  • 1 tablespoon curry powder (adjust to taste)
  • 1 tablespoon of lemon juice
  • 2 tablespoons of natural yogurt
  • Salt and pepper to taste

Instructions :

  1. In a small bowl, mix together mayonnaise, curry powder, lemon juice, yogurt, salt and pepper until well combined.

  2. Taste and adjust seasoning if necessary.

Serve the croquettes hot with the accompanying sauce.

FAQ (Frequently Asked Questions)

Question 1: Can I use fresh tuna or fresh salmon instead of canned tuna or salmon?

Yes, you can definitely use fresh tuna or salmon. Make sure to cook and crumble them well before adding the other ingredients.

Question 2: Can I make these kibbles in advance and freeze them?

Yes, these croquettes can be made in advance and frozen. Be sure to freeze them individually on a baking sheet before transferring them to a freezer bag to prevent them from sticking together.

Question 3: Can I substitute Black Garlic and Maple Sugar BBQ Spice with other spices?

Yes, you can substitute the Black Garlic and Maple Sugar BBQ Spices with other spices of your choice. Adjust the quantity according to your taste.

Question 4: Can I use dried cilantro instead of fresh cilantro?

Yes, you can use dried cilantro instead of fresh cilantro. Use about one-third the amount of dried cilantro as fresh cilantro.

Question 5: Can I bake the croquettes instead of frying them?

Yes, you can cook the croquettes in the oven. Preheat the oven to 200°C (400°F) and cook them for about 20-25 minutes, turning once, until golden brown.

Question 6: Can I add other ingredients to the curry mayonnaise sauce?

Yes, you can add other ingredients to the curry mayonnaise sauce according to your taste, such as chopped garlic, hot sauce or chopped fresh herbs.

Question 7: Can I serve the croquettes with another sauce?

Yes, you can serve the croquettes with other sauces of your choice, such as tartar sauce, sweet and sour sauce or yogurt and herb sauce.

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1 comment

J’ai fait les croquettes avec du saumon en boîte et c’est un pur délice, je mangerais ce soir ma deuxième partie et j’en rafole , merci François pour cette délicieuse recette.

Francine Leblanc

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