Keftes de Pescado - "Salmon Croquettes" in Tomato Sauce
PREP TIME: 45 Minutes

Fried fish patties, or croquettes, are served as a main course in most cultures. The Turkish and Greek Jews often serve the salmon version on Shabbat night and for Pesach Saders. A light tomato sauce is often added as an accompaniment. If using canned salmon, it is not necessary to remove the skin and bones from the fish when making these croquettes. In fact, both are good, healthy additions to the dish.


  • 1 (2-pound) salmon fillet, chopped or 2 (15 1/2-ounce) cans salmon
  • 2 large eggs
  • 1/2 cup onion, minced
  • 1/4 cup celery, minced
  • 1/4 cup bell pepper, minced
  • 1 tbsp garlic
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • salt and pepper to taste
  • 3/4 cup matzah meal
  • 1/4 cup canola oil
  • 1/2 cup onion, minced
  • 1/2 cup celery, minced
  • 1 tsp garlic, chopped
  • 2 (8-ounce) cans tomato sauce
  • 1/2 cup fresh parsley, chopped
  • salt and pepper to tast
  • 1/2 cup vegetable oil

In a large mixing bowl, place finely chopped salmon, eggs, onion, celery, bell pepper, garlic, parsley, and lemon juice and blend well to incorporate all ingredients. Season generously with salt and pepper. Add matzah meal, incorporate well and form into approximately 20 (2 1/2-inch) croquettes. Set aside. In a sauce pot, heat canola oil over medium high heat. Add remaining onion, celery and garlic and sauté 2-3 minutes or until vegetables are wilted. Add tomato sauce and parsley, bring to a rolling boil, reduce to simmer and cook 15-20 minutes stirring occasionally. Season to taste using salt and pepper. A little water may be necessary to retain sauce-like consistency. When ready to serve, heat vegetable oil over medium-high heat and sauté croquettes until lightly browned on all sides, approximately 3-5 minutes. You may wish to keep them warm in a pre-heated 300 degree oven or place the croquettes in the tomato sauce and simmer 5-10 minutes. The tomato sauce may be used as a topping to the fried croquettes by simply serving 1 spoon of sauce on top of each croquette.

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