Salmon Croquettes with Cajun Alfredo Angel Hair Pasta

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SALMON CROQUETTES WITH CAJUN ALFREDO ANGEL HAIR PASTA

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.

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