Ingredients
- 1 can (15oz) pink salmon, drain, reserve juice
- 1 egg
- 1/2 cup flour
- Pepper, to taste
- 1/2 cup chopped green onions
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup juice from drained salmon
- 1 teaspoon baking powder, heaping
- Oil for deep frying
Preparation
Step 1
Melt shortening in a heavy skillet (about 3/4 to 1 inch deep). Mix salmon with the egg; stir in the sifted flour. Add pepper, onions, and Worcestershire sauce. Mix baking powder into the salmon juice and beat till foamy. Pour into salmon mixture and mix with a fork. Drop by small spoonfuls into hot fat and fry until golden brown.
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REVIEWS:
These Salmon Croquettes brought back memories of growing up and the wonderful croquettes my mother used to make. Thanks for such a simple yet wonderful recipe.
Good and easy! I've made these several times now and it's hard to go wrong. The only thing to avoid is letting the mixture sit for too long before you fry the croquettes... I think this is the reason they once turned out less crispy then usual. But if you like a crispy croquette, this is a good recipe. I make an improvised cumin tomato sauce to go on top, and often serve with mashed potatoes. (Also, I'm usually using a little less salmon than the recipe calls for because I leave out about 20% of the can to use in a salmon potato quiche the next day!)