SALMON CROQUETTES

croquettes mix

Coco, this one is just for you.  Please tell me when you make them.  Let’s Put it All Together. When I make croquettes, I use cornmeal and flour my GrandMa used leftover mashed potatoes

Croquettes originated in France.  The first croquettes were made with beef.  History tells us that Monsieur Philias Gilbert wrote down the many recipes for a croquette to share with the chefs that studied under him.  These chefs travel the world and cooked croquettes.  The recipes were adapted to the countries they were in from beef, vegetables, pork, and salmon.  What I grew up I ate croquettes made from any canned fish.  At my house, croquettes were made from canned salmon, mackerel, sometimes tuna.  I am gonna add a little extra today.  I have also included the recipe for homemade panko bread crumbs.

SALMON CROQUETTES

2 (15 oz.) cans pink salmon, 2 egg, 1/2 finely chopped onion, 2 tablespoons chopped bell pepper, 1/2 cup self-rising flour or 1/2 cup of leftover mashed potatoes,  1/2 cup cornmeal if you the mash potatoes do not add the cornmeal,  3 tablespoons mayonnaise, 1 teaspoon chicken bullion, 1/2 teaspoon cayenne, 1  teaspoon black pepper, 1  teaspoon granulated garlic, 1/8 teaspoon ground dill weed, 1/8 dried mustard and oil for frying.

Put salmon in a large bowl, remove bones and skin, do not drain.  Add remaining ingredients except for the oil.  Mix with a fork, leave some small chunks of salmon.  Taste add salt and pepper as needed.  Make palm size patties the same way you would make a hamburger patty coat in panko bread crumbs.  Heat oil, drop patties into the hot oil and fry until golden brown,  about 2 to 3 minutes on each side.   Serve with steamed rice, remoulade sauce on a bed of fresh salad greens.

HOMEMADE SOURDOUGH PANKO BREAD CRUMBS

Preheat the oven to 250 degrees.  Buy 1 loaf of garlic sourdough bread.  Cut the crust off the bread.  With your hands, crumble the bread.  Put the bread crumbs pieces into the food processor.  Pause a couple of times.  Pour the crumbs onto a cookie sheet, put in the oven.  Leave in the oven until the bread crumbs dry out; be careful that the bread does not toast or brown.  Remove from the oven you have sourdough panko bread crumbs.  Allow the bread to cool.  Use it all up right then or put it in a container and store it in the pantry.

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