Cook rice according to package directions; let cool slightly. Refrigerate until completely cooled.
Toss together jasmine rice, salmon, chipotles, carrot, green onions, lime zest, lime juice, mustard and cilantro. Stir in eggs, bread crumbs and mayonnaise until well combined. Using 1/4-cup measure, roll the mixture into sixteen 3-inch long logs. Transfer to parchment paper-lined tray. Refrigerate for at least 1 hour or until well chilled and firm.
Stir together mayonnaise, sour cream, chipotles, garlic, salt and pepper until blended. Set aside.
Pour enough oil into a large skillet to come 1/2 inch up side; heat over medium heat. Cook croquettes, in 4 batches, for 5 to 8 minutes or until golden brown all over. Transfer to a paper towel-lined tray.
Serve croquettes with dipping sauce.
Likened to Crab Cakes, these delicious croquettes begin with a tasty mixture of quality, canned salmon mixed with fragrant jasmine rice, spicy chipotles in adobo, carrot, green onions, lime zest, lime juice, mustard and cilantro. Then rolled and coated in a creamy blend of mayo, egg and breadcrumbs they’re fried to crispy perfection.
Ready for more? Try these Spicy Chorizo Croquettes with an avocado cream sauce.
Add these tasty morsels to your list of flavorful fish and seafood recipes with rice!
-When removing croquettes from the heat, make sure to use a heatproof slotted spoon and transfer to a paper-towel lined plate to absorb excess oil.
–Test the heat before adding in all of your croquettes. To do this, drop one croquette in and if it begins to fry, the oil is ready, if not, wait a few more minutes.
-If your croquettes are browning too quickly, reduce the heat.
Substitute canned tuna or crab for salmon if preferred.