Salmon Croquettes were a breakfast staple in our home when I was growing up. It is only in the last 10 years have I begun to see it on restaurant menus. Better late than never!!!
1 14.75 oz can of Pink Salmon (Pink is my favorite. Use whichever type you prefer. Bumble Bee makes a nice canned Salmon.)
1/2 Large White Onion
1/2 Bell Pepper (Red or Green)
2 Tablespoons Crushed Garlic
1/4 Cup Chopped Scallions
Sea Salt & Coarse Black Pepper
3 Tablespoons Extra Virgin Olive Oil
Put canned salmon in a large mixing bowl. You may remove the bones if you wish. They are so soft, they dissolve when cooking. Add all remaining ingredients and mix well. The purpose of the egg is to bind the ingredients together so they form a pattie easily.
Form 4 large patties or 6 small patties with the mixture. Coat each pattie with flour.
Heat the oil in a cast iron pan. Cast iron pans retain heat better and cook more evenly. With heat set to medium high, brown each side of the pattie about 3 minutes, or until it is golden brown.
(To prevent the smell of fish throughout your home, remember to use your range hood vent. Set it to high.)
When both sides are done, remove from pan and place on paper towel to absorb excess oil. Serve while hot.
An excellent condiment with Salmon Croquettes ??? Hot Sauce!!!
If there are any leftovers, store them in the refrigerator. They will keep for about a week.
The next day, the croquettes will make great sandwiches.