Adina Yaakov
These fish croquettes are simple, flavorful, and come together quickly with pantry ingredients. Corn flake crumbs add a light crunch while garlic, herbs, and cumin give the patties a fresh savory flavor. This recipe is versatile and can be used with leftover cooked salmon, leftover tuna steaks, or tuna cans you already have on hand. They are perfect for a quick lunch or dinner and can be served on their own, with a salad, or in a burger bun.
Ingredients
2 cooked tuna steaks, 3 cooked salmon filets, or 2 cans tuna drained
1 cup corn flake crumbs
2 eggs
3 cloves garlic minced
1 bunch cilantro or parsley cleaned and chopped
2 tsp cumin
1 cup onion diced very small
Salt and pepper to taste
1 tbsp pumpkin seeds and sesame seeds optional
Oil for frying
Directions
- Place fish in a bowl and use a fork to flake pieces apart.
- Add corn flake crumbs, eggs, minced garlic, chopped cilantro or parsley, cumin, and finely diced onion. Season with salt and pepper. Add pumpkin seeds and sesame seeds if using.
- Mix everything together until well combined.
- Use a cookie scoop to portion the mixture so the patties are the same size. Form into patties and flatten slightly.
- Heat oil in a pan over medium heat.
Add the patties and cook until the bottom is golden. Flip and cook the other side until golden and cooked through. Remove from the pan and serve warm.