SALMON CROQUETTE







There are different variations for this recipe!!
You can use crackers instead of cornmeal
****whatever works for you*******
THIS IS MY RECIPE
********** Repost************ 
1 can of PINK  salmon. 
1 diced onion. 
1 egg.  Per can of salmon
1/4 cup of cornmeal
1/4 cup of flour
1 Ts of salt.
1 Ts Pepper
1Ts garlic powder..


Over medium heat, heat oil in a medium skillet. Combine canned salmon, beaten egg,  salt, pepper, garlic powder,onions and 1/4 cup corn meal 1/4 cup of flour. Form into patties and dust with additional corn meal (optional). Fry until golden brown, about 3 minutes on each side. Best if you use a cast iron skillet. ...not too thick because you want them to cook all the way through.
and fry in a skillet about 3 minutes per side til crispy...remove and place on a paper towel
Serve with white rice

Comments

  1. Are we supposed to mix the juice in with everything else also?

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  2. I think that's probably what she meant by 'keep the juice in the can..don't throw it out', because she's saying that it will keep the salmon moist; I'm guessing that she meant that the juice would keep the salmon patties moist throughout the cooking process itself. I'm not completely sure, but that would make sense, if you're trying to prevent them from drying out.

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  3. I'v always drained the juice. I think she's saying don't let the juice get in your bowl.

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  4. Having done this recipe in a different way for many years, I believe what she means is that, especially if you are making more than one batch, you may need to add more juice to the mixture as the flour and meal start to absorb the juices.

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  5. I hearing she means to pour juice in mixture and form the patties it will keep the patties moist inside and Debra crush the bones that's were the most nutrient is, you wont be able to tell.

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  6. Does the flour and cornmeal get mixed in with the salmon? Or just on the outside of them?

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  7. Does the flour and cornmeal get mixed in with the salmon? Or just on the outside of them?

    ReplyDelete

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