Salmon Croquettes

Serve hot with fresh lemon wedges and Seafood Sauce or Tomato Catsup. Red Salmon is preferred for flavor. Sockeye is best.

Serves: 4

Ingredients

1 medium sweet type onion, peeled, chopped
1 Tablespoon butter or cooking oil
1 large can Red Salmon
1 teaspoon salt
1/8 to 1/4 teaspoon black pepper (to taste)
3 eggs, beaten
1 Tablespoon fresh lemon juice
2 Tablespoons flour
1 cup finely crushed Saltine cracker crumbs or plain fresh bread crumbs, or self rising flour if preferred
Peanut Oil for frying Lemon Wedges
Seafood Sauce or Tomato Catsup

Method

  1. Heat butter or oil over low heat in a large saucepan. Add onion and saute until softened and somewhat translucent. Do not brown. Remove from heat and set aside.
  2. Place salmon in a large bowl. Break it up gently with a fork. Remove large bones and as many small bones as possible. Add sauteed onion to salmon. Season with salt and black pepper.
  3. Place eggs in a medium bowl and beat lightly. Add to bowl with salmon and onion mixture. Stir to combine well. Add lemon juice. Add flour. Stir together well.
  4. Add Saltine cracker crumbs or plain bread crumbs or more flour, if preferred. Do not dry out croquettes with ingredients. Form into patties.
  5. Heat peanut oil in the large frying pan until a drop of water sizzles. Fry patties or croquettes in hot over medium to medium-high heat until golden brown on each side.

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