Salmon Croquettes

Cooking tutorial

Ingredients

• 2 cans (14.75 oz each) pink salmon, drained
• 1 small onion, finely chopped
• 2 large eggs, beaten
• 1 cup saltine crackers, crushed (about 25 crackers)
• 2 tbsp yellow mustard
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for a little kick)
• 1/2 cup all-purpose flour (for coating)
• Vegetable oil for frying (about 1 cup)

Instructions

1. 1

   Drain the salmon real good and put it in a large bowl. Use a fork to flake it up and pick out any big bones or skin you see, though the little soft bones are fine to leave in.

2. 2

   Add the chopped onion, beaten eggs, crushed crackers, mustard, black pepper, garlic powder, onion powder, and cayenne if you're using it. Mix everything together with your hands or a fork until it's well combined and holds together.

3. 3

   Shape the mixture into patties about 3 inches across and about 1/2 inch thick. You should get about 8 to 10 patties. If the mixture is too wet, add a few more crushed crackers.

4. 4

   Put the flour on a plate and lightly coat each patty on both sides, shaking off any extra.

5. 5

   Heat about 1/4 inch of oil in a large skillet over medium-high heat until it's nice and hot but not smoking. You can test it by dropping in a tiny bit of the mixture - it should sizzle right away.

6. 6

   Carefully place the patties in the hot oil, working in batches so you don't crowd the pan. Fry for about 4 to 5 minutes on each side until they're golden brown and crispy.

7. 7

   Remove the croquettes to a paper towel-lined plate to drain. Serve them hot with hot sauce, tartar sauce, or just as they are.

Pro Tips

• ★Don't skip draining that salmon real well - too much liquid will make your croquettes fall apart in the pan.
• ★Make sure your oil is hot enough before you start frying, otherwise they'll soak up too much grease and get soggy instead of crispy.