This Salmon Croquettes recipe from the Southern Living Magazine caught my eye as it has no filler in it. I I did wonder how it would hold together but I am happy to report that it worked very well and tasted good. Bettie decided that she liked it better than salmon patties with cracker crumbs for filler. I thought they stayed moist and you could taste the salmon. They are a little harder to handle and you need to be careful turning them over while they are browning. I did mince the celery and onion fine so they would cook through and the time was just right.
Serve with GF tartar sauce, dill sauce or lemon slices.
1 can (14.75 oz.) Salmon
½ cup minced celery
½ cup minced onion
2 large eggs beaten
½ to 1 teaspoon table salt
½ to 1 teaspoon black pepper
Small amount of cooking oil
Drain Salmon: remove and discard skin and bones. Flake salmon and place in a medium bowl. Stir celery and next 4 ingredients into salmon; shape mixture into 3 patties (I used a ⅔ cup measure).
Cook patties in large skillet over medium-high heat 5 minutes on each side or until golden. Serve with dill sauce or lemon slices.