Prep 20 mins
Cook 5 mins
This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (Ida Waring). Excellent recipe!
- 1 (15 1/2 ounce) can salmon
- 1 large baked potato (or 1 sleeve saltine crackers)
- 1 egg, lightly beaten
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 -3 tablespoons onions, chopped
- oil, for frying
- saltine crumbs, made from saltines
- Drain liquid from salmon.
- Remove large bones, skin, and dark brown spots from salmon.
- Gently break up salmon and set aside.
- Mash baked potato, or crush sleeve of crackers into crumbs, and add to salmon.
- Stir in egg, onions, salt, and pepper.
- Shape mixture into egg-shaped croquettes if using potatoes and roll in cracker crumbs. Shape salmon into patties if using crushed crackers.
- Brown in hot oil a few minutes on each side until golden.
- Reserve some liquid from the salmon if the patties are to dry to hold together, add 1-2 teaspoons.
We loved it! I got requests for thirds from my youngest, who is an extremely picky eater, so that's pretty amazing. I'll make a few changes next time, though. I'm going to try cutting back on the crackers. I'm also going to either eliminate or halve the salt. With the salted crackers, it's really not that necessary. They were so yummy, though. My mom always served salmon patties with fried potatoes growing up, so that's what we had with them too. It's kind of a comfort factor for me. :)
A really nice, simple salmon croquette recipe. I added 1 tsp dill weed and thought this added a lot of nice flavor. Also, I covered the croquettes in Panko (Japanese bread crumbs) instead of cracker crumbs. I found that the patty shape worked better than the croquette shape even though I used mashed potatoes. Excellent!
I don't care much for salmon. Even less for the canned kind. This recipe was absolutely unbelievable. Her sweetness wants to eat healthy. Salmon is on top of the list of must eat foods. This not only was edible, but tasted like a million stars. I made mine with the baked potato. Man, was it good! I'm not going to lose this recipe!! Thanks a bunch!