Salmon Croquettes

Sena Wilson

By
@ceodau

My mom made the best salmon croquettes when we were growing up. She had a limited budget with three teenagers who loved her home cooking. These croquettes are good hot or when served cold on a sandwich. You can also made these into little balls when prepping for appetizers and serve with tartar sauce.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 can(s)
(large) salmon, drained
1/2 c
cracker crumbs (more if needed to stick together)
1/3 c
cornmeal
6 - 7 dash(es)
tabasco sauce
2
large eggs, beaten
1/2 c
onion, chopped
1/3 c
green bell pepper, finely chopped (optional)
1/2 tsp
salt
1/4 tsp
lemon pepper or black pepper
oil for frying

TARTAR SAUCE:

4 Tbsp
miracle whip
4 Tbsp
mayonaise
3 tsp
sweet pickle relish
3 tsp
dill relish
1/2 c
onion, finely chopped
2 tsp
horseradish sauce
dash(es)
tabasco sauce (optional)

Directions Step-By-Step

1
Drain salmon and discard bones. In a large bowl, mix in all ingredients except oil for frying. Form into patties on wax paper.

Heat a large skillet with enough oil to cover half the pattie. Cook each side until golden brown. Remove from heat. Serve with tartar sauce.
2
Tartar Sauce: Mix all ingredients together well and serve. Add more horseradish sauce if you prefer (this is bottled horseradish sauce and NOT creamy horseradish).

About this Recipe

Course/Dish: Fish, Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom