Salmon croquetts are one of my all time favorite meals from my childhood. Now as a mom I realize that this will be one of those recipes I hold on to for the nights where I’m tired and need a super easy meal. A can of salmon is always on hand just for this recipe and all the other ingredients are pantry staples making this a perfect last minute dinner.
Yes I grew up in California, but being born in Atlanta and raised by southerners of course a childhood favorite food would be something fried! If the whole idea of canned salmon makes you gag…I say don’t knock it until you try it! Mike was totally put off from the recipe until he ate his first piece. Now when I tell him what’s on the menu for the evening I get one of those really long “Yeeeessssssssssss”. Like most things I make for my husband he always tosses his hot sauce on top. He is usually a ketchup fanatic, but he wasn’t feeling the whole ketchup on salmon thing. The second time I made this I forced him to try it my way and of course he liked it!
So enjoy one of my ultimate favs!
1 can (14.75 oz) Salmon, drained (I get the pink salmon from Bumble Bee)
1 egg, beaten
½ cup onion, chopped
12-15 saltine crackers, crushed
cornmeal or stone ground corn meal (like flour)
Place the drained canned salmon in a mixing bowl and break in into pieces. I use my hands because there will be bones. The bones disintegrate when little force. I know leave the bones??? When you break them down they become a great source of calcium to this protein packed dinner!
Add beaten egg, chopped onion and add a bit of cracked pepper and mix.
I start with 6 saltine crackers in a Ziploc bag and crush them with my hands. Add crushed crackers and mix well. Slowly start to add in 2-3 more crackers at a time until mixed. The crackers help soak up the egg and hold the croquett together. Spoon some mixture in your hand and squeeze. You don’t want the mixture to be too dry, but you don’t want the leak juice or it will fall about while cooking. If you’re not a fan of onions you can omit them, but you will need to add more saltine crackers.
Now to make the croquetts. Set out two plates. In one pour about a cup of cornmeal into it. Spoon some of the mixture into your hand and form a patty. Place the patty into the cornmeal and cover both sides. Once done place on the other plate and keep doing this until all patties are made. Now my cornmeal was expired so I used some ground cornmeal (like a flour) and it worked perfectly. Depending on how big or small you make them you can get between 6-8. Note: Mike and I can eat 3 of these with a side of veggies, so if you have a big family you might want to double the recipe!
In a pan heat pour in some oil (canola or vegetable) and heat on low. Slowly add the salmon croquets to the oil and remain frying them on low. When you notice the sides start to turn golden take tongs and carefully flip them. Place several paper towels on a plate and place the golden croquetts on them to help soak up the oil.