adjusted to taste. All but the first four ingredients are optional)
2 cans salmon, drained, flaked, and bones crushed
1 & 1/2 cups flour (plain or self-rising)
2 large eggs, slightly beaten
1 large onion, finely chopped
6 finely crushed saltine crackers
4 Tbsp. Prepared mustard (may use dry in lesser amounts)
2 or 3 Tbsp. Lemon pepper
1 or 2 Tbsp. Hot sauce
2 tsp. basil
1 tsp. Celery seed
1/2 Tbsp. minced garlic (fresh or bottled)
(Add in 1/3 cup of diced green onion or diced red pepper for
extra color and flavor, if desired)
Salt and pepper to taste.
In a large mixing bowl, add drained salmon and be sure to crush all
bones with your fingers. Add flour and mix. Add remaining ingredients
and mix well. This should be a thick, formable mixture.
Form into small, sausage size patties (about 7 to 9 at a time) and
fry in about 1/2 inch of vegetable or canola oil (you may need to
add more oil periodically) in a 12 inch skillet on medium high.
Flip when first side is brown and crispy, and take up when the
other side is the same. If oil becomes too brown, you may need to
replace it.
Take croquettes up on a paper towel lined pan and serve with mustard,
ketchup, and/or hot sauce with your favorite side dishes. We like it
with mashed potatoes or mac & cheese and a vegetable dish/salad.
