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Salmon Croquettes

Source of Recipe

From "Sweetie Pie's Cookbook" by Robbie Montgomery


Recipe Introduction

"I like to serve salmon cakes with grits for breakfast, or better yet, sandwiched between a homemade baking powder biscuit all hot and buttered up. You'll take one bite and feel like you're knocking at heaven's door."

List of Ingredients

â—¦  1 (15-ounce) can pink salmon, drained, juice reserved
â—¦  1 small onion, minced
â—¦  1 small green bell pepper, seeded, and minced
â—¦  1 large egg
â—¦  ½ teaspoon salt
â—¦  ½ teaspoon ground black pepper
â—¦  ¼ teaspoon cayenne pepper (optional)
â—¦  10 to 12 saltine crackers, crushed into crumbs
â—¦  3 tablespoons vegetable oil


Recipe

Place the salmon in a bowl and flake it apart with a fork.
Add the onion, bell pepper, and egg, then mix in the salt, black pepper, and cayenne pepper, if using.

Add the saltine crumbs a little at a time until you can form the mixture into a small meatball and it holds its shape. If the mixture becomes too dry, use some of the reserved salmon liquid to moisten it. Discard any unused liquid.

Form the salmon mixture into rounds the size of golf balls and flatten them into small patties. Place them on a tray and refrigerate for 15 minutes.

Heat a large skillet over medium heat and add the oil. Heat for 1 to 2 minutes, until nice and hot, then gently place the salmon patties in the skillet, taking care not to crowd them. Fry for 4 to 5 minutes, until lightly browned, then gently turn them over and fry on the other side for 4 to 5 minutes more, until lightly browned on the second side.

Serve immediately.

Serves 4