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Spicy fish croquettes with ginger slaw and mango sauce

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Ingredients

Fish
  • 8 ounce cooked fresh or canned salmon
  • 8 ounce cup crab meat
  • 3/4 cup creamy mashed potatoes
  • 1 teaspoon seafood seasoning
  • 1 teaspoon dry mustard
  • 1 1/2 tablespoon fresh chopped dill, plus sprigs
  • 1/4 teaspoon cayenne pepper
Mango sauce
  • 8 ounce cooked fresh or canned salmon
  • 8 ounce cup crab meat
  • 3/4 cup creamy mashed potatoes
  • 1 teaspoon seafood seasoning
  • 1 teaspoon dry mustard
  • 1 1/2 tablespoon fresh chopped dill, plus sprigs
  • 1/4 teaspoon cayenne pepper
  • 2 ripe mangos, peeled and diced
  • 2 tablespoon brown sugar, more to taste
  • 1 teaspoon vanilla or rum extract
  • 2 tablespoon orange juice
Ginger slaw
  • 8 ounce cooked fresh or canned salmon
  • 8 ounce cup crab meat
  • 3/4 cup creamy mashed potatoes
  • 1 teaspoon seafood seasoning
  • 1 teaspoon dry mustard
  • 1 1/2 tablespoon fresh chopped dill, plus sprigs
  • 1/4 teaspoon cayenne pepper
  • 2 ripe mangos, peeled and diced
  • 2 tablespoon brown sugar, more to taste
  • 1 teaspoon vanilla or rum extract
  • 2 tablespoon orange juice
  • 3/4 shredded green cabbage
  • 3/4 cup shredded red cabbage
  • 1/2 cup coarsely grated carrots
  • 1 tablespoon crystallized ginger, finely chopped
  • 2 teaspoon lime juice
  • 1/4 teaspoon salt
  • 3 teaspoon to 4 tablespoons mayonnaise

Preparation

Baking Directions:

FishIn a large bowl, combine the salmon, crab, mashed potatoes and seasonings.

Shape into 1/2-inch round patties.

In a large nonstick skillet, heat 3 tablespoons of the oil and fry the croquettes, without overcrowding, until golden brown, about 2 minutes per side.

Drain on paper towels.

Heat more oil as needed for the next batch.

Keep warm while cooking the remaining croquettes.

Mango saucePlace diced mango into a blender and cover tightly.

Blend on high until smooth.

In a small microwavable bowl, stir together the brown sugar, vanilla or rum extract, and orange juice.

Microwave on medium for 25 to 30 seconds, then allow mixture to come to room temperature before stirring into the mango puree.

Place the mango sauce in a tightly covered container and refrigerate until serving.

Makes 2 cups.

Ginger slawIn a medium bowl, toss together all ingredients except mayonnaise.

Stir in the mayonnaise then refrigerate at least one hour before serving.

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