Salmon Croquettes

By á-46

Ingredients

• Recipe courtesy Chef Darrell Dodd, Ground Zero Blues Club, Clarksdale, MS
• 1 (15-ounce) can salmon (bones removed)
• 2 green bell peppers, finely diced
• 1 yellow onion, finely diced
• Salt and pepper
• 1 egg
• 1 jalapena
• 1/4 C mayo
• 1/4 C breadcrumbs
• 1 cup all-purpose flour
• Vegetable oil, for frying
• Ketchup, for serving, optional
• Hot sauce, for serving, optional

Preparation

Step 1

Combine salmon, bell peppers, and onion in a bowl. Season with salt and pepper. Shape by hand into patties, as you would a hamburger. In a separate bowl, combine cornmeal and flour. Roll salmon patties in the cornmeal mixture.

Heat about 1-inch of oil in a large, heavy skillet to 340 degrees F. Carefully place patties, in batches as necessary, in the hot oil and fry for 3 minutes on each side or until golden brown. Drain patties on paper towels. Serve with ketchup and/or hot sauce, if desired.

or bake 400 degrees for 15-20 min