Salmon Croquettes

★★★★☆ 1 Review
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By Sena Wilson
from Lake Jackson, TX

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.

serves 8
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients

  • 2 can
    (large) salmon, drained
  • 1/2 c
    cracker crumbs (more if needed to stick together)
  • 1/3 c
    cornmeal
  • 6 - 7 dash
    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
  • 1/2 tsp
    dill weed
  • 2 Tbsp
    mayonaise (opt.)
  • oil for frying
  • TARTAR SAUCE:
  • 4 Tbsp
    miracle whip
  • 4 Tbsp
    mayonaise
  • 3 tsp
    sweet pickle relish
  • 3 tsp
    dill pickle relish
  • 1/2 c
    onion, finely chopped
  • 2 tsp
    horseradish sauce
  • 1/2 tsp
    tabasco sauce (optional)
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How To Make

  • 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).
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