2 Cans of Salmon, no bones, just meat.
Half a cup of mayonnaise...good mayonnaise (Hellman’s)
3/4 teaspoon of onion powder...you can use green onion in place if you wish or in addition.
Salt and pepper to taste...fresh cracked.
1 cup of Panko...I used the Italian but the plain work quite well…and another cup for the breading
1 large egg
About 3/4 cup of canola oil for frying
Mix all your ingredients together, reserving a cup of the Panko for the coating. You just might have to get your hands in it to thoroughly combine it all and form the patties.
Shape the patties into your desired size…I make a larger croquette whereas four fit in the iron skillet…about an inch thick and 3-4 inches in diameter. Shape them and pack them well so they don’t fall apart in the pan. Roll, coat, and bread the croquettes in the remaining Panko – be sure to coat all sides.
Fry your salmon croquettes in a cast iron or heavy skillet. Heat half the oil on medium high heat until the oil begins to shimmer. Use half of the oil for the first batch and the remaining oil for the second batch if need be. If the breading starts to “cloud” or clump together in the oil, just remove the excess crumbs. Fry on each side for about 4 minutes, 8 minutes total for each batch or until crisp and golden brown. Allow them to drain on a paper towel covered plate. Serve with grits, on a bed of greens, or both!
- Recipe courtesy of James T. Farmer III at All Things Farmer.