recipes

Saturday, May 14, 2016

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..
..heat oil in a skillet....just enough to cover the bottom of the skillet.
....mix together the wet ingredients then the onion and the dry last...mix very well and keep the juice in the can..don't throw it out. It keeps your salmon to stay moist and not get dry.
..form into patties ...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

8 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