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.
prep time20 Min
cook time20 Min
(large) salmon, drained
cracker crumbs (more if needed to stick together)
6 - 7 dash
large eggs, beaten
green bell pepper, finely chopped (optional)
lemon pepper or black pepper
oil for frying
sweet pickle relish
dill pickle relish
onion, finely chopped
tabasco sauce (optional)
How To Make
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.
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).
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