Steps
- Prepare the mixture: In a large mixing bowl, combine the salmon mince, garlic powder, salt, pepper, eggs, mayonnaise, Worcestershire sauce, and fresh cilantro. Mix thoroughly until all ingredients are well combined.
- Add texture: Stir in the panko breadcrumbs, flour, and diced bell peppers (if using) to create a mixture that holds together well. Adjust with additional breadcrumbs if the mixture feels too wet.
- Shape the croquettes: Using your hands, form the mixture into small patties or oval-shaped croquettes, approximately 6-7 cm in diameter. Place the formed croquettes on a tray lined with parchment paper.
- Chill: Refrigerate the croquettes for 20-30 minutes to firm them up, making them easier to handle during cooking.
- Heat the oil: In a large non-stick skillet, heat the vegetable oil over medium heat until shimmering.
- Cook the croquettes: Fry the croquettes in batches, cooking each side for 3-4 minutes, or until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
- Drain: Remove the cooked croquettes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve: Arrange the croquettes on a serving platter and pair with your choice of dipping sauce or side salad. Serve warm and enjoy!
