Salmon Croquettes

Salmon croquette, potato salad, and deviled eggs.  Oops, everything is the same color!

Salmon croquettes are simple fare; they are easy to prepare, and keeping a can of salmon on hand for emergencies is a good idea.  My mother grew up and entered married life in a time when it was not uncommon for unexpected company to appear at the doorstep near enough to mealtime that it was only polite to invite them to stay for a meal.  Salmon croquettes were my mother’s stand-by entrée for such occasions.  That age in our society has pretty much passed (I cannot think of a time in my adult life when I have had to feed unexpected guests), but salmon croquettes remain to be one of my favorite quick-and-easy dishes.

 This is my mother’s formula for salmon croquettes.  Frying gives them a crispy crust.  However, using nonstick pan spray gives a result almost as good as the fried variety and reduces the fat content. 

 SALMON CROQUETTES

1 can salmon (13 oz.)

13 saltine crackers

2 eggs
 

dash cayenne pepper

cornmeal

cooking oil

 

13 saltine crackers, no more and no less!

Simple ingredients, simple tools.

Drain salmon and discard liquid.  With a fork, mash salmon very finely until no clumps remain. Crush crackers into fine crumbs.  Add crackers and eggs to salmon; mix well.  Add a dash of cayenne.  Shape mixture into patties that are ½ inch thick and two to three inches in diameter.  Coat patties with cornmeal and fry in hot oil, about 1/4 inch deep.  Drain on paper towel when done. 

 

 

Shaped, rolled in cornmeal, and ready to cook.

Sizzling.

 

Variation to use less fat:  Heat nonstick frying pan, then spray with non-stick pan spray.  Cook salmon patties until brown on bottom, then cover skillet for a few minutes to enable the egg to cook thoroughly.  Remove lid, turn patties over, and cook until second side is brown. 

Croquette at top (12 o/clock) was cooked using only pan spray.  The ones cooked in fat are a bit more crunchy, but not significantly so.