Delicious Minced Salmon Croquettes With African Spices
Jane Simpson
With pepper soup seasoning, I set out to make my Naija fish croquettes and the results were great! Fry these spicy minced salmon croquettes for main course or just an appetiser.
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.