I love words for things in other languages. Croquette is really just another word for patty, but is sounds so much more sophisticated, doesn’t it? Salmon Croquette! vs Patty (said in a nasal tone). I make these with canned salmon, because it’s a staple in my pantry. I don’t eat it a lot, but if I’m running low on food and haven’t been to the grocery, the salmon is a super healthy alternative to my beloved corned beef, gross spam, and even that can of tuna. You can use fresh salmon, you will just have to allow enough time to cook and flake it.
This is one of my go-to recipes, because it’s fast and easy. Sometimes I add chopped onion and garlic to the salmon. This time I didn’t, but feel free to vamp. You can add almost anything to these salmon cakes…er…croquettes.
- 1 Can Salmon 340 g
- 2 Eggs
- 1/2 Cup Bread Crumbs 113 g
- 1/2 tsp Smoked Paprika 2.1 g
- 1/2 tsp Garlic Powder 2.1 g
- 1/4 tsp Ground Black Pepper 1.2 g
- 1/8 tsp Salt 1.2 g
- 2 tbsp Olive Oil 30 mL
Remove the salmon from the can, and de-bone it, then flake it.
Add all ingredients and stir.
Heat olive oil on medium-high, until it starts to look distorted.
Roll 2 tbsp. (30 g) mixture into a ball, and then flatten into a patty.
Place in hot oil.
When they are golden brown, flip them. (3-5 minutes)
Remove from heat, place on paper towels to drain the oil.
Some people also remove the skin. I am not one of those people. You can be one of those people if you would like.
These are a great treat at pot luck dinners, and if you’re serving appetizers. They are also delicious the following day on a salad or sandwich.