Salmon Croquettes
Crispy pan-fried patties of seasoned salmon bound with egg and cornmeal, a beloved Sunday-supper staple of the soul food table.
Contains common allergens
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Instructions
- 1
Drain the canned salmon well, then flake it into a large bowl, removing any large bones and bits of skin as you go.
- 2
Add the minced onion, beaten egg, flour, salt, and black pepper, then fold gently until the mixture just holds together without overmixing.
- 3
Shape the mixture into 8 evenly sized patties about 1/2 inch thick, then dredge each one in the cornmeal to coat both sides.
- 4
Heat 1/4 inch of oil in a skillet over medium heat until shimmering, about 350°F.
- 5
Fry the croquettes in batches for 3-4 minutes per side until deeply golden and crisp, taking care not to crowd the pan.
- 6
Drain on paper towels and serve hot with grits, hot sauce, or a squeeze of lemon.
Plan it in Listahan
Add Salmon Croquettes to your week, check it against your household's allergens, and build the shopping list automatically.