Jett's Salmon Croquettes

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Delicious, flavorful, jazzed up version of the standard. Terrific served with mashed potatoes and a vegetable. Awesome with a remoulade sauce, too. Many thanks to my friend, Jeanette, for sharing this one -- it's a family favorite!

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Ingredients

2 15-oz cans good quality salmon
1 small onion, diced fine
1/2 red pepper, diced fine
2 eggs
1 tsp Worcestershire sauce
1/2 tsp (or more) Hot sauce (your choice -- I like Frank's or regular Tabasco)
1 sleeve Ritz or saltine crackers
1/2 tsp Seasoned salt (use less if crackers are salted)
1/2 tsp black pepper
1/2 tsp garlic powder
3/4 cup oil (for frying)

Method

Drain juice from salmon can and pour salmon into a colander. Remove skin and any bones and place salmon meat in a bowl. With a fork, break up the salmon.

Add onion, pepper, and seasonings to the salmon and stir. Add in eggs and mix well (yes, sometimes it's easier to do this with freshly washed, clean hands).

Crush crackers in a small plastic bag, and add to the salmon mixture. Mix well. The consistency should not be too sticky. You should be able to spoon out the mixture and shape patties with your hands. I usually make mine the size of a small hamburger.

Heat oil in a large cast iron skillet.

Carefully place salmon patties in the hot oil and brown on one side before turning over to cook the other side (about 5 minutes each side). You may also want to cook them on their sides quickly for a more even appearance.

Drain cooked patties on a plate that is lined with a paper towel.

Serve with mashed potatoes and a vegetable or salad of your choice. Really delicious as leftovers served as a sandwich!

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