SALMON CROQUETTE ON A CRISPY RICE CAKE WITH CHIPOTLE SAUCE
After a few failed attempts at the vegan fried fish alternative, I was left with two cans of banana blossoms that I had no idea what to do with. I spoke with Papa Paige. He mentioned salmon croquettes - another breakfast staple when I was growing up. Salmon croquettes with rice never disappointed. So, why not veganize it?
Well, the first batch disappointed. Lol. The flavor and texture were off. Going back to the drawing board and calling Papa Paige for his secret Salmon Croquette recipe, I finally have an awesome vegan alternative to this delicious breakfast with a slight twist. I am excited to share this recipe with you.
What ARE Salmon CroquetteS?
Salmon Croquettes are pan-fried fish patties packed with peppers, onion, and garlic. The meat version uses canned salmon and eggs. Our plant-based version swaps out the meat and dairy for canned banana blossoms and vegan mayonnaise.
I added my own twist by serving it over a crispy rice cake and topped with chipotle sauce. This sauce takes it to the next level by adding a hint of smoke flavor and acid to the croquettes. This vegan salmon croquette recipe is packed with so much flavor you don't need much else.
Let’s get into the Recipe!
Let's start by prepping the veggie mix and the dry mix. Wash and dice the peppers, onion, and garlic. Place in a small bowl and set aside. Then, mix the cornmeal, sugar, and remaining seasonings in a small bowl and set aside.
Next, let's get to the banana blossoms. The trick to this recipe is taking the time to drain, squeeze, and separate the banana blossoms. Trust me; your hard work will pay off. Drain the can of banana blossoms. Squeeze excess liquid from each banana blossom while breaking it apart into shredded pieces. As you are separate and shred, you might see a few fish bone-like pieces. You can pull those out or leave them in. I prefer to remove them.
Once the banana blossom shreds are ready, add in the vegan mayonnaise, hot sauce, and kelp powder. Mix to ensure shreds are coated. Stir in the veggie mix and the dry mix. After everything is mixed in well, let sit in the fridge for an hour. This allows the cornmeal to soften and the kelp powder to spread the fishy flavor.
While the croquette mix is chilling, start on the rice. Rinse the rice until the water runs clear. Set aside. Bring water and salt to a boil in a medium pot. Add in the rice. Return a boil, cover, reduce heat to low, and let cook until liquid is absorbed. Let cool in the fridge until the croquette mixture is done cooling.
Now, let's make the chipotle sauce. Blend chipotle, mayonnaise, garlic, salt, lemon juice, onion powder, and liquid aminos until smooth. Set aside.
After the hour is up, remove the croquette mixture and rice from the fridge. Create the vegan salmon croquettes by taking ¼ cup of mixture and forming into a patty. You will have about 5 patties. Next, form the rice cakes. Take about 1/3 cup of rice and form a square rice patty. When making rice cakes, it helps to form the cakes with wet hands. This keeps the rice from sticking to the hands, making it easier to form the cake. You will end up with about 5 rice cakes.
Heat a medium pan over medium heat. Add enough vegetable oil to cover the bottom of the pan. When the oil is hot, fry the croquettes until they are brown on each side. Then, fry each rice cake until they are light brown on each side. Stack the croquette on top of the rice cake and drizzle the chipotle sauce on top. Enjoy!
Just A Suggestion…
NOTE: This is an affiliates links. When you purchase an item using a link, we make a small commission that helps us run this site at no additional cost to you.
Salmon Croquette with Crispy Rice Patty and Chipotle Sauce
Ingredients
- 1 can banana blossom
- ¼ C. vegan mayonnaise
- 1 Tbp hot sauce
- 1 Tsp kelp powder
- ¼ - 1/3 C. cornmeal self-rising
- ¼ Tsp sugar
- ½ Tsp garlic powder
- ½ Tsp onion powder
- ½ Tsp salt
- ¼ Tsp black pepper
- ¼ medium onion – diced
- ¼ green bell pepper – diced
- ¼ red bell pepper – diced
- 1 garlic clove (diced)
- 1 C. long grain rice
- 2 C. water
- ¼ Tsp salt
- 1 can chipotle peppers in adobo sauce – 7 oz
- ½ C. vegan mayo
- 2 Tbs garlic - minced
- Pinch of salt
- 2 Tsp lemon juice
- 1 Tsp onion powder
- 2 Tsp liquid aminos
Instructions
- Mix cornmeal, sugar, garlic powder, onion powder, salt, and pepper in a small bowl. This will be the dry mix. Set aside.
- Mix onion, bell peppers, and garlic in a small bowl. This will be the veggie mix. Set aside.
- Drain can of banana blossom. Squeeze out additional liquid of each blossom while breaking apart. Remove “fish bone” like pieces. Add to a medium bowl.
- Add in kelp powder, mayo, and hot sauce. Mix well.
- Add “veggie mix” ingredients and mix well.
- Add “dry mix” ingredients. Mix well.
- Let sit in the fridge for an hour.
- Add enough vegetable oil to cover the bottom of the frying pan. Heat to a medium heat.
- Fry each side until golden brown.
- Rinse rice.
- Boil water with salt.
- Once boiling, add rice. Return to a boil. Then, reduce heat to a simmer and cover.
- Let cook until liquid is gone.
- Cook rice as directed on the bag.
- Let cool in the fridge until the croquette mixture is ready.
- Once chilled, mold into squared patty.
- Add vegetable oil to a frying pan. About ¼ C. Heat to a medium -high heat.
- Fry on each side until golden brown.
- Blend ingredients together.
- Drizzle over croquettes.
