SALMON CROQUETTES ARE SOUTHERN PATTIES made with canned salmon which is
I like mine with macaroni and cheese and a fresh vegetable, this time it was ripe summer tomato slices.
I really love these patties and every time I make them I question myself about why I don't do it more often. Kids love them too. They are very easy to make. I use my black iron skillet and very little oil, so there isn't even that "fried food" messiness. The only drawback is that the aroma is very, um, assertive. Pritchard Parker knew what we were having for supper before he even got in the house.
Any brand of canned salmon will work and some people even use canned mackerel, which is even less expensive, yet still has all the great nutrients.
I open the can and pour out all but about 1/2 cup of the liquid, and dump the remaining contents into a bowl. Some people like to remove the bones, but I don't. They are very fragile, basically disintegrate in the process, and are an excellent source of calcium.
Salmon croquettes are sometimes served with tartar sauce but the child in me likes them with ketchup.
1 (14 oz.) can salmon
1 egg, lightly beaten
Juice of half a lemon
1 tsp. old bay seasoning. or more to taste
salt and pepper to taste
1/3 to 1/2 cup, as needed, cornmeal mix
Drain all but about 1/2 cup of the juice from the salmon. Pour the remaining contents into a bowl and flake with a fork. Add egg, lemon juice, old bay, and salt and pepper. Stir to combine and add 1/3 cup of cornmeal mix. Mix and add more cornmeal, if needed so patties can be formed.
Pour a coating of oil (I use peanut) into a heavy skillet and heat over medium heat. Add the patties and brown on each side. Remove to paper towels to drain.