Southern Salmon Croquettes

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Southern Salmon Croquettes. Your family will love this southern classic of salmon, shallots, pepper and seasoning, very versatile, tasty and quick as a wink.

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Ingredients

• 1 can salmon, 6 oz
• 1 egg
• 3 TBS corn meal
• 1 TBS ground spelt or flour
• .25 tsp salt
• .25 tsp pepper
• 4 green onions, chopped
• 1 small to medium shallot, diced fine
• 1 stalk celery, chopped fine
• Hot sauce to taste, we use El Yucateca, Kutbil-ik Mayan style habanero salsa picante)
• 1 TBS butter, melted and cooled
• 1 TBS olive oil

Instructions

First, drain the salmon, then flake the meat into a medium bowl, removing any bits of skin and bone you may find.
Stir in the rest of the ingrediants, blending well.

Into your skillet, add the butter and olive and heat to medium-high.

Using your cookie scoop or large spoon (about 2 tablespoons) drop the salmon mixture into your hot skillet, flatten with the back of your spoon and fry until golden brown. About 8-minutes.

Serve with curry dipping sauce.
Enjoy.

Notes

Curry Dipping Sauce Recipe

About 1/4 cup organic mayo
About 1 TBS curry powder
1 TBS milk
Hot sauce to taste

Nutrition Information:

Yield: 8 Serving Size: 2
Amount Per Serving: Calories: 160Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 162mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 8g

Nutrition information isn’t always accurate.

Southern Salmon Croquettes. Your family will love this southern classic of salmon, shallots, pepper and seasoning, very versatile, tasty and quick as a wink.

Who doesn’t remember eating salmon patties growing up and maybe feeding them to the dog instead? Well, these are not your grandmother’s salmon patties.  They are an easy and delicious way to get more healthy fish into your diet. ‘Nuff said.

Yum
Southern Salmon Croquettes
Prep Time: 30:00 minutes
Cook Time: 8:00 minutes

Tools You’ll Need
Large cast iron or non-stick skillet
Medium Bowl
Spatula
Cookie scoop or large spoon

Ingredients:
1 can salmon, 6 oz
1 egg
3 TBS corn meal
1 TBS ground spelt or flour
1/4 tsp salt
1/4 tsp pepper
4 green onions, chopped
1 small to medium shallot, diced fine
1 stalk celery, chopped fine
Hot sauce to taste, we use El Yucateca, Kutbil-ik Mayan style habanero salsa picante)

For Frying:
1 TBS butter, melted and cooled
1 TBS olive oil

Instructions:
First, drain the salmon, then flake the meat into a medium bowl, removing any bits of skin and bone you may find.

Stir in the rest of the ingredients blending well.
Into your skillet, add the butter and olive and heat to medium-high.
Using your cookie scoop or large spoon (about 2 tablespoons) drop the salmon mixture into your hot skillet, flatten with the back of your spoon and fry until golden brown. About 8-minutes.
Serve with curry dipping sauce.
Enjoy.

Curry Dipping Sauce Recipe
About 1/4 cup organic mayo
About 1 TBS curry powder
1 TBS milk
Hot sauce to taste