This Saturday I was in the mood for some good old-fashioned Salmon Croquettes, and I decided to whip some up. I can’t believe that I hated these as a kid. There’s something about biting into the crispy patties and the pairing of buttery rice (NO sugar – yuck) and all seems right in the world.
Quick note: You can scroll down to the bottom for the full recipe.
I think that the main reason that I love salmon croquettes, biscuits, and rice so much is that it reminds me of my childhood and the lack of responsibility that I really had. We usually had ours on a Saturday morning, with enough made to have for Sunday morning breakfast before church.
Shout out to Mor Mor for instilling these things in my head, even if it was subconsciously. Apparently, we weren’t full on fans of them when we were younger, but there is something about going back to something familiar from your childhood, and for me, that’s salmon croquettes and rice on a Saturday or Sunday morning.
Do you know how to make salmon croquettes?
There are no measurements for this recipe, but I will do my best to share how we make them in our Houseful.
Salmon Croquettes RecipeHere is a super simple and easy salmon croquettes recipe. Enjoy!
– I can of Salmon (I used two cans – I have six people in my house, but for three or four people, one can of salmon should be fine) – red salmon is incredibly expensive, but has better flavor. Pink salmon is fine as well.
– One egg per can
– One Medium Onion
– Garlic Powder
– S & P to taste (the salmon may already be salted, so be aware)
– Your preferred cooking oil
Drain salmon and empty into a
Add enough cornmeal to soak up any extra liquid in the bowl. This step is important! Do it BEFORE adding the egg (since it’s a binder) Don’t add too much, or your cake will end up with a LOT of
Place each patty into a skillet with oil (I used vegetable) that only comes halfway to the patty. You need your oil to be well heated, so let it warm up while you are shaping your patties. That way, the patties won’t absorb any oil while sitting in it.
After two minutes, flip the patties over – admire the great golden crust that you have acquired. Make sure that you have some sort of plate or bowl lined with paper towel to collect the patties after they have finished frying. You can take a picture of them if you want. I did. They’re perfect.
Have you ever made salmon croquettes? Share with me what you do to make yours special.
- Salmon (I used two cans – I have six people in my house, but for three or four, one can should be fine)
- One egg per can
- One Medium Onion
- Garlic Powder
- S & P to taste (the salmon may already be salted, so be aware)
- Begin heating oil in your skillet.
- Drain salmon and empty into large mixing bowl. Flake the salmon accordingly.
- Add your garlic powder, S&P to taste.
- Add enough cornmeal to soak up any extra liquid in the bowl. Don’t add too much, or your cake will end up with a LOT of breading.
- Place each patty into your skillet.
- Flip them over after two minutes.
- Let cook for an additional two minutes.
- Transfer to a plate lined with paper towels to collect the oil after frying.