Granny’s Salmon Croquettes

Salmon croquettes dunked in ketchup with a side of hot, buttered rice were my all-time favorite meal growing up.   Luckily for me, my mom made them frequently using the simple but tasty recipe HER mother followed when my mom was growing up.

Our weather was unseasonably warm the other day and the windows were open so it was an ideal time to fry salmon patties.  (Unless you are trying to replicate the aroma of Long John Silver’s at your house you will follow the same plan.)

Like I said, I always did — and still do — like to eat them with ketchup.  But they’re also good with tartar sauce, which is my husband’s preference.  Bottled is perfectly fine, but homemade is pretty easy – here’s a recipe to try.

One other important note: the leftovers are delicious cold from the refrigerator.  Unfortunately, there were none the other night.  Maybe I’ll triple the batch next time.  (The recipe below is for a double batch.)

Crispy, fried salmon croquettes!

Granny’s Salmon Croquettes
(This double batch makes 9 or 10 good-sized patties)

(2) 14.75-ounce cans salmon, drained and mashed (remove skin, but leave the bones in)
1 sleeve saltine crackers (I prefer Premium brand), crushed
1 teaspoon poultry seasoning
2 eggs
Salt to taste

Combine salmon, cracker crumbs, poultry seasoning and eggs in large bowl.  Sprinkle generously with salt.  Knead combination with hands until it sticks together.

Form into patties (pressing firmly to ensure mixture holds its shape).

Fry in vegetable oil or melted shortening (a depth of about ¼ inch).  For a single batch, I will typically fry them on the stove in a cast iron skillet over medium heat.  When doubling, I use an electric skillet heated initially to 375 degrees, then turned down to 350 degrees after the patties start to fry.

Fry until they brown on the bottom; turn and fry until the other side browns.  Each side takes only a few minutes.

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Comments
6 Responses to “Granny’s Salmon Croquettes”
  1. Malou says:

    Simple yet very tasty. The Mr. will definitely love this with his beer. Thanks for sharing this delightful recipe, Karen. 😉

  2. Karen says:

    Hi Karen, not only do we have the same name but it sounds like our mothers cooked the same way too. That is just how my mother made salmon croquettes.

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