Making these spicy minced salmon croquettes was such a last minute idea when I realised I had everything I needed in my fridge/pantry, I knew the gods wanted me to make them.
The first time I made these, I remember thinking about what it would taste like with some African spices. Still, the thought was fleeting, and I was not going to experiment that night, seeing as I made it for a guest. Last week, however, I made these for myself and my family, and it was an excellent time to experiment.
So pepper soup seasoning, I set out to make my Naija fish croquettes and the results were great! Served with fresh salsa, it adds the acidity needed to balance the flavours of the fish. Overall, it was an amazing experiment; I would make these more often around my home.
Delicious Minced Salmon Croquettes With African Spices
Ingredients
Ingredients
4 medium potatoes - medium – peeled and diced
2 large salmon fillets - minced
1 cup parsley - fresh
1 medium yellow onion - diced
1 medium red pepper (red capsicum)
1 medium egg- 1 medium scotch bonnet
1 pinch salt - to taste
1 pinch ground black pepper - to taste- 1 teaspoon pepper soup spice
Instructions
- Peel and wash the potatoes. Dice them into bite-sized pieces and boil them in salted water for 10 minutes or until it is very soft.4 medium potatoes
- Rub the salmon with salt, pepper and ½ of the pepper soup spice. On a separate burner, place an oiled pan with the salmon filet on it. Cook on each side for 4 minutes.2 large salmon fillets, 1 pinch salt, 1 pinch ground black pepper, 1 teaspoon pepper soup spice
- Add the diced onion, bell pepper, and scotch bonnet peppers into the pan and cook on low heat until they are all cooked. About 3 minutes.1 medium yellow onion, 1 medium red pepper (red capsicum), 1 medium scotch bonnet
- In a bowl, add the potatoes and mash them until they are fully mashed. Add the fish and, using a fork, flake it until it is in small pieces. Then, add the diced vegetables, fresh parsley and remaining pepper soup spice.1 cup parsley
- Add the egg into the bowl and mix using your hands till all the ingredients have been properly mixed. Then, take a piece at a time, make them into small balls and press them down to form circles.1 medium egg
- Heat a pan with 2-3 tablespoons of oil. Place the cakes one at a time into the pan. Do not overcrowd. Fry for 5 minutes, carefully flip to the other side and continue frying.
- Repeat till all the fishcakes are done. Serve with salsa, a cold salad or alone as an appetiser.
