Moma would make us the best salmon croquettes.  They would be nice and crunchy with a cracker crumb crust.  These are so tasty and easy on the budget.

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My Mom would frequently serve salmon croquettes for dinner when we were kids.  They were very economical and kid friendly.  I would hang out when my Mom opened the can of salmon, because her canned salmon contained bones.  We would eat the soft and tasty bones.

Start by whisking the eggs and then add everything except the salmon. Add the salmon breaking it up into smaller pieces with a fork.  Try to keep some pieces up to ½ inch in size.  Lightly mix the salmon with the other ingredients.

Put the remaining crumbs on wax paper to a flat dish.  My Mom always used cracker crumbs and I do the same.  Form the croquettes in your hands, making them about the size of a small fist.  This recipe should make 6 to 8 croquettes.  Roll the croquette in the cracker crumbs, thoroughly coating them.  I hold the croquette and put crumbs in my hand and press them into the croquette.  Place the croquettes in a single layer on a plate and refrigerate for 30 minutes.  This will help the crumbs to adhere to the mixture.

While you wait for your croquettes, mix the dipping sauce.  In a small bowl mix all ingredients.  Cover and refrigerate until ready to serve.

Now heat your cooking oil on medium high.  I use grapeseed oil because it has a low smoke point.  Avocado oil is another good oil to use.  Cook the croquettes on each of the three sides for about 3 to 4 minutes. 

When nicely browned remove the croquettes to a wire rack to drain.  Serve the croquettes while hot with the dipping sauce.

Recipe

Moma’s Salmon Croquettes

Servings: 4
3 Six oz. cans or 1 fifteen oz. can of Wild Salmon, drained and bones removed
2 eggs
½ cup onions, mince
2 cloves garlic, minced or pressed
1 tbsp. mayonnaise
3 dashes hot sauce
Salt and freshly ground pepper to taste
1 ½ cups bread crumbs or cracker crumbs
¼ cup cooking oil

Dipping Sauce
1 tbsp. fresh lemon juice
½ cup mayonnaise
1 tbsp. Dijon mustard
1 clove garlic, minced or pressed
1 tbsp. capers, chopped

In large bowl, whisk the eggs. Add onion, mayonnaise, garlic, ¼ to ½ cup crumbs, salt and pepper. Mix well and then lightly stir in salmon. Form into 6 to 8 patties or croquettes. Put remaining crumbs in flat dish or on wax paper. Roll the croquettes in crumbs and place on a plate. Refrigerate the croquettes for 30 minutes.
Meanwhile prepare dipping sauce. In small bowl mix all ingredients and refrigerate until serving.
Heat oil in skillet to medium high. Fry patties for about 4 to 5 minutes on each side and croquettes about 3 minutes on each side. Put on rack to drain. Serve with dipping sauce.