Ingredients

Instructions

  1. Open and drain cans of salmon. Clean by removing skin and bones. (If you miss a few of the tiny bones, don't worry, salmon is so forgiving--they're brittle and edible).
  2. In a medium bowl, add salmon and the next 9 ingredients and mix well.
  3. If you're pan browning or baking, form 8 patties (flying saucer shape).
  4. If you're frying, form 8-10 round balls.
  5. Once the croquettes are formed, roll or dredge in 1/2 cup cornmeal in a shallow bowl.
  6. PAN BROWNING: On med-high, heat 3 tablespoons olive oil and pan brown 4 patties at a time, making sure they don't touch and you have room to flip each one easily. Brown on each side approximately 3 minutes each. Lay a paper towel on a plate and place the first 4 patties. ADD 3 tablespoons more olive oil for remaining patties.
  7. BAKING: Preheat oven to 400°F; lay 8 patties in a metal 9x13-inch pan and Pam spray the top of each. Bake for 10-15 minutes and flip and continue baking for another 10-15 minutes.
  8. FRYING: In a large skillet on medium high heat, add enough oil to cover 1/3 the height of the croquette. Fry 4 at a time giving you room to roll them on all sides until the entire piece is nicely browned (4-5 minutes). Drain on paper towels.
  9. Eat them plain or I offer homemade tartar sauce and seafood cocktail sauce as condiments.