Salmon Croquettes

By Joan_Z

Ingredients

• 1 can Pink Salmon
• 1 egg Large - lightly beaten
• 1/3 cup cornmeal mix
• 1/2 cup buttermilk
• 2 tbsp Flour - self-rising
• 1/2 cup Minced onion
• 1/8 tsp garlic salt
• 2 cups Vegetable oil
• 3/4 cup Light sour cream
• 2 tbsp capers drained
• 2 tbsp Mayonnaise
• 1/2 tsp lemon zest
• 1 tsp lemon juice
• salt & pepper

Preparation

Step 1

Drain salmon & remove skin & bones, flake. Place salmon in a medium bowl. Stir in egg, cornmeal, buttermilk, onion, flour & garlic salt & blend (batter will be wet)

Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat and slightly flatten with fork. Fry in batches for 2-3 minutes on each side or until browned. Drain on paper towels. Keep warm on a wire rack in a 200 degree oven.

Lemon-Caper Cream:

Stir together 3/4 cup light sour cream, 2 tbsp capers, drained; 2 tbsp mayonnaise, 1/2 tsp lemon zest; and 1 tsp lemon juice. Season with salt & pepper to taste. Store in air-tight contained in refrigerator for up to 2 weeks.