Salmon Croquettes
1 12 ounce can pink salmon
2 Whole eggs
1/4 cup chopped onion
1/4 cup all purpose flour
2 tablespoons yellow corn meal
1/2 teaspoon salt (depending upon the
brand and how much salt is in it you
can leave this out if you want.
1/2 teaspoon ground black pepper
You basically pour all of the ingredients into a large bowl and mix them. A
large spoon or a potato masher worked fine. I add the flour last because I
sometimes adust the amount to control the consistency. Mold the dough-like mix that you end up with into patties (like thick homemade hamburgers).
Coat a frying pan with a little cooking oil. Crisco works just fine. Preheat
the oiled pan over medium heat. Slip the patties into the pan, fitting as
many as you can but leaving room to turn them. Cook until medium brown on
one side, then turn over and do the same to the other side.
I enjoyed eating these hot fresh out of the pan along with rice, maybe some
corn or butterbeans, and sweetened iced tea.
After leaving home, the Air Force sent me to Alaska where I learned to catch
my own salmon. There I discovered that there are many species of salmon
(red, pink, king, silver, chum, etc). Each has a different taste based
mainly upon how firm the meat is and how much fat is in the meat. I learned
to prepare salmon a lot of other ways but croquettes is still one of my
favorite. My very favorite way to prepare it now is smoked. I haven’t smoked
any salmon in a while now so I need to look through my computer files and
find my brine recipe. I’ll post my smoked salmon recipe when I find it as
you can do this with salmon purchased from your local supermarket. Done
right - it will disappear very quickly and you will be invited to about
every party around (always with a request that you bring some smoked
salmon).