Salmon White Whole Grain Sorghum Flour Croquette

Ingredients 25 servings 50 servings 75 Servings 100 Servings
Sorghum Flour, White Whole Grain, Gluten Free 2.604 pound(s) 5.208 pound(s) 7.813 pound(s) 10.417 pound(s)
Salmon, Sockeye, Canned, Undrained 1.042 pound(s) 2.083 pound(s) 3.125 pound(s 4.167 pound(s)
Salt, Table 1.042 ounce(s) 2.083 ounce(s) 3.125 ounce(s) 4.167 ounce(s)
Sugar, White Granulated 4.167 ounce(s) 8.333 ounce(s) 12.500 ounce(s) 1.042 pound(s)
Shortening, All-Vegetable 4.167 ounce(s) 8.333 ounce(s) 12.500 ounce(s) 1.042 pound(s)
Milk, Reduced Fat 2%, with Non Fat Milk Solids 2.083 fluid ounce(s) 4.167 fluid ounce(s) 6.250 fluid ounce(s) 1.042 cup(s)
Water, Tap, Drinking 1.563 pint(s) 1.563 quart(s) 2.344 quart(s) 3.125 quart(s)
Baker’s Yeast, Active 2.083 ounce(s) 4.167 ounce(s) 6.250 ounce(s) 8.333 ounce(s


  • See above table for scaled ingredient requirements


  1. Mix the water and yeast and allow to bloom.
  2. Mix all the ingredients in the mixer with the dough hook and add the water and yeast mixture.
  3. Allow the dough hook to mix all ingredients together.
  4. Allow the dough to rest or ferment after it has been mixed. Approximately 45 minutes.
  5. Once the mixture has rested or fermented, mix in the salmon with the dough.
  6. Weigh out the salmon mixture to 1 ½ oz.
  7. Make the salmon mixture into croquettes (patties).
  8. Pan fry the croquettes in heated oil until golden brown. Oil should reach about 1/3 to ¼ the side of the croquette. Place the salmon croquette on paper to remove the excess oil.

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