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.
Salmon Croquettes
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.
We love a similar dish we call Salmon Patties (and if you just make them bigger they are Salmon Burgers). I never discard the bones as they are the most fun part of it. When the children were very young I told them they were lucky if they got bones! We all like the little bit of crunch they give.
ReplyDeleteHi Rozy Lass, I usually just take out the round bones, the smaller bones I leave in as they are easily eaten and good for you.
DeleteI haven't tried them as burgers as I can't have the buns and we like them like this quite well.
This recipe makes more sense than the standard ones that have bread crumbs--which are really just filler, as you say. I think it's funny that on TV cooking shows they always use "real" salmon, grill in, then cut it up, etc. I think canned salmon is just fine, and it is much cheaper. One thing I started doing (and don't know where I heard it) is add a tablespoon of dry mustard to the mix. It doesn't make it taste like mustard, but somehow it improves the overall flavor.
ReplyDeleteHey Chuck I sure agree with you on the canned salmon. Cheaper and works just fine for us also. I like the idea of the dry mustard to the mix.
DeleteI always have some on hand and will try that when I make these again. Thamks for the idea.