Thursday, February 21, 2008

Salmon Croquettes

These take me back to my childhood. Of course, my mom's recipe was a little different and contained Saltines. Which are still a good choice of filler. But, once you've tried Panko-- it's hard to go back! Normally I like a fresh salmon filet, but when the cupboard is bare and you don't want to run to the store, this is a nice "backup" recipe. :)

What I love the most about these is that my husband, who hates salmon, can't get enough! These go great w/some whole grain parmesan couscous (recipe in blog) and a nice green veggie or salad.

B's Salmon Croquettes (or "Patties" if you're southern ;) )
Serves 2 hungry people

1 14.5 oz can of sockeye/wild salmon or equivalent fresh poached salmon (again sockeye rec'ed)
1 egg
1/2 cup(ish) of panko
A few chopped green onion
Squeeze of lemon (tspn or two)
A few shakes of Texas Pete
Extra panko to bread salmon with

Mix all ingredients except extra panko. Form into cakes. Press into loose panko on all sides of each cake. Let cakes set up for at least 1/2 an hour in the fridge (insures they stay in one piece). Fry off in non-stick skillet w/pam over medium heat (so they heat through and the panko coating does not get too brown).



Anonymous said...

Thank you for the great recipe! I Googled "Salmon Croquette Recipe" and found it. We served it like an Old School Lenten lunch -- with Macaroni and Cheese and Peas. Remoulade and Campari tomatoes on the side. --Nancy, Glen Carbon, IL

bellalately said...

That sounds amazing Nancy! I'm so glad I could help compliment such a tasty menu :)