1 can salmon – drain, remove any residual skin and bones
½ C bread crumbs or 2 slices bread, crumbled
½ stalk celery, finely chopped
1 medium thick slice from a large Vidalia or sweet onion, finely chopped
1 egg (with or without yolk), beaten
¼ tsp freshly ground pepper
1 tsp freshly chopped parsley
1-2 TLBS cooking oil
Break up and mash the salmon with fork. Add bread crumbs, celery, onion, egg, pepper and parsley.
using a fork. Let sit covered in refrigerator for about 20 minutes (makes handling easier).
Heat iron skillet over high heat. Roll mixture into 2-inch balls or hand press into 3 or 4 inch patties. Add cooking oil to hot skillet. Reduce heat to medium-high. Place croquettes in pan. Cover with spatter guard. Lower heat slightly if necessary. High heat allows croquettes to brown up which gives them a crunchy texture. Turn salmon balls so they brown on all sides or turn patties over and brown on other side. Approximately 10 minutes on each side. Drain on several layers of paper towels. Sprinkle lightly with a flavored salt, such a celery salt, onion salt, or Adobo salt.
Serve hot with fresh lemon quarters, tartar sauce, or a favorite hot sauce.
FOODNOTES: I first made this while “camping” in Hew Hampshire when my brother was up to visit. It was a complete experiment, but it was a success. My brother went gaga over the croquettes and wanted the recipe. Finally, I have organized it into something easy to follow and make. This makes an impressive main dish or it can be served in the 2 inch ball size as an appetizer.
©Wilma Carolyn Johnson Short