Salmon Croquettes with Cajun Alfredo Angel Hair Pasta

Cooking Today


Makes 12-15 croquettes | Serves 6

-salmon croquettes-

20oz pink salmon, flaked & broken up

1 ½ – 1 ¾ cup mayonnaise

2 large eggs

2 cups seasoned bread crumbs

1 cup shredded mozzarella

½ cup chopped green onions + more for garnish

Pinch salt and pepper

-cajun alfredo sauce-

¼ cup unsalted butter

2 cups heavy cream

2 cloves garlic, chopped

1 ½ cups grated parmesan

1 ½ teaspoon cajun seasoning

Preheat oven for 325. Bring a large pot of water to a boil. Cover and have waiting.

For the croquettes, combine all ingredients and pat loosely into 2.5” round patties. Keep them plum, don’t mash them down.

Preheat a skillet swirled with oil over medium high heat. Cook patties in batches on each side about 2 minutes or until they’re nicely crisped and browned. Transfer to a metal sheetpan lined with a wire rack. Place croquettes in a preheated oven to continue to warm through while the pasta and sauce are made.

For the alfredo sauce, in a deep saucepan, melt butter. Add heavy cream and chopped garlic; whisk and bring just to a boil. Reduce to a simmer and stir in grated parmesan; whisk until the parmesan melts into the cream. Stir in cajun seasoning. Taste and adjust. Boil 1/2lb angel hair pasta about 4 minutes, drain and transfer noodles to alfredo sauce. Stir together.

To plate, divide cajun alfredo pasta between 4-6 shallow bowls. Top with 3 salmon croquettes and sprinkle extra parm and garnish with chopped green onions.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories

get the app

News App

Weather App