Salmon Croquettes, crisp, crunchy bundles of deliciousness makes for a quick dinner. Another plus is few ingredients, canned pink salmon, eggs, minced onion and saltine cracker crumbs.
My mother prepared the noon meal for a halfway house in the late 60's, and early 70's in the town where I grew up. I remember she would make Salmon Croquettes every Friday.
In my college days, Mother knew I enjoyed eating them, and she would have some ready for me when I got home. Those memories come back when I make them today. Another added deliciousness...she served them with her Homemade Tartar Sauce. Enjoy!
- 2 14.75 oz. canned Pink Salmon, drained
2 cups saltine cracker crumbs
1/3 cup onion, minced
3 Tablespoon parsley, minced (optional)
1/2 teaspoon salt
1 teaspoon black pepper
2-2 1/2 cups saltine cracker crumbs
vegetable oil for frying
After salmon is drained, put in a medium bowl and flake with a fork.
Pour 2 cups cracker crumbs in a shallow dish for coating the croquettes; set aside.
Combine the next six ingredients with 1/2 cup of cracker crumbs and mix with the salmon. Mix well and form into 8 (4-inch) croquette balls.
Roll the croquettes in the prepared cracker crumbs and place on a sheet pan until all the croquettes are made.
Fry until golden brown and croquettes are done inside. Drain on paper towel.
Cook's Note: You can adjust the egg and cracker to get the right consistency for the croquettes. Too many crackers will make them fall apart and too little will make them too wet.
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