Today’s light, tasty and Omega-3-laden meal comes to us courtesy of Cooking Through Rose Colored Glasses (assembled by the Junior League of Tyler, Texas).
The Boy told me a long time ago that he loved the salmon croquettes that his mom made when he was growing up. I think I’ve made them a total of one time since we’ve been married. It seemed high time to make them again – this time, with an East Texas recipe (his stomping ground) to guide me!
- 2 cans (7 oz each) red salmon, drained
- 1/2 c. buttermilk
- 1/2 c. flour
- 2 beaten eggs
- 1/4 t. baking soda
- 1 small onion, finely chopped
- 1 c. cracker crumbs (or bread crumbs)
Remove large bones and skin from salmon. (I bought cans that were already bone and skin free so I was able to skip this icky step.) Place in a bowl and flake well. Add the rest of the ingredients. Shape into croquette patties, roll in additional cracker crumbs and fry until golden in hot oil. (I used our wok, so I barely needed any oil – less than 2 T. total.)
The secret ingredient is the buttermilk. It makes the croquettes very fluffy.
And The Boy’s analysis? YUM!!