My mother prepared the noon meal for a half way 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.
Salmon Croquettes are tasty and easy to make. When I was a little girl, my Mother started out using egg and flour in the salmon mixture, and then coated the croquettes in flour and pan fryed them. I guess you could say, they were more like Salmon Patties.
Mother started using cracker crumbs in the salmon mixture around the 70's. She prepared the noon meal at a halfway house, and this is the way the other cook prepared them. She loved the way they were moist inside and crunchy outside. She continued to make hers this way from then on.
In my college days, Mother new 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.
Combine the next six ingredients and mix with the salmon. Mix well and form into 8 4-inch croquette balls.
Pour 2 cups cracker crumbs in a shallow dish for coating the croquettes and set aside.
Heat the oil in a deep frying skillet on high. When the oil is heated to frying stage roll the croquettess in the cracker crumbs and place in the oil. Fry until golden brown and croquette is done inside. Drain on paper towel.
Cook's Note: You can adjust the egg and cracker to get the right consistency for the croquettes.