When I think of salmon croquettes, I find myself pronouncing the 'L' in 'saLmon' in my head, because that's how we all said it when we were kids. We were backwards Texans and just didn't know no better. Yes, these little fried delicacies were a staple in my household growing up, and I loved them them, so I thought I've revisit them now and see if I can recapture the magic of what my mom made way back then.
Thing is, I have no idea exactly how mom made them, so I've sort of re-engineered this recipe from the bottom up, and while they don't taste exactly like my memory of 'saLmon' croquettes from Mom's table, they do taste pretty good.
Ingredients
15 oz salmon
1 cup breadcrumbs
1 egg
1 oz green onion, minced
1 oz celery, minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
1 cup cooking oil
First off a word of warning. Try to avoid using plain old canned salmon. It's not only a bit dodgy as far as the salmon flavor is concerned, but it's chock full of pin and spine bones that you'll either have to pick out or serve to your guests, and nobody wants crunchy-style croquettes.
Instead, use the foil packets of salmon--these are boneless and seem to contain a higher quality of salmon.
Heat oil in skillet to 375F
Mince green onions and celery
Place salmon in food processor with 1/2 cup breadcrumbs, 1 egg, green onions, celery, mustard, Worcestershire sauce and old bay.
Pulse until well combined.
Shape mixture into small patties.
Dust patties in rest of the breadcrumbs
.
Reserve until oil is heated
fry for a few minutes then carefully flip over and fry until both sides are crisp and golden brown
serve immediately
Until next time,
Chris
