Salmon croquettes are a southern variant of a salmon cake or salmon patty. You can fry it or bake it. The contents are usually canned salmon, but there are quite a few newer recipes using fresh salmon that has either been finely chopped or grounded to mold into patties. A thickener is applied to help in the forming of patties. These delicious Southern Salmon Croquettes are a fast and simple classic soul food done right! Pleasant and tender on the inside full of salmon flavor and aromatics, and crunchy and crispy on the outside from irresistible cornmeal breading, you’ll find this time and again.
They were easy to make, so simple and so delicious to put together. You can have this soul food comfort dish on the table along with my collard greens, fried okra, and biscuits with just a few pantries pull that are sure to keep your grocery receipts nice and light. Southern Fried Salmon Patties, a recipe for the famous salmon patties of my grandmother. It is a family secret, passed down over generations. They can be served with macaroni and cheese or some other side dish kind. Serve for a full homemade meal with my Grits, Fried Corn, Fried Green Tomatoes, or other Southern Classics. Salmon patties are fast and simple. I got this recipe from a babysitter for my son several years ago. My son is now twenty and we are still enjoying these at least a few times a month. When full, these are very sticky.
Ingredients:
1 (14 3/4 ounce) canned salmon
1/4 cup onion, finely chopped
1/4 cup cornmeal
1/4 cup flour
1 egg
3 tbsp mayonnaise
Directions:
Salmon open and drain thoroughly. In a mixing bowl, put drained salmon, and flake evenly with a fork. Attach ointment, cornmeal, rice, mayonnaise, butter. Delete as well blended.
Shape the mixture into patties more or less the size of a typical burger. Cook in oil over medium heat in a saucepan until brown on both sides. Switch once while frying.
Ingredients
- 1 (14 3/4 ounce) canned salmon
- 1/4 cup onion, finely chopped
- 1/4 cup cornmeal
- 1/4 cup flour
- 1 egg
- 3 tbsp mayonnaise
Instructions
Salmon open and drain thoroughly. In a mixing bowl, put drained salmon, and flake evenly with a fork. Attach ointment, cornmeal, rice, mayonnaise, butter. Delete as well blended.
Shape the mixture into patties more or less the size of a typical burger. Cook in oil over medium heat in a saucepan until brown on both sides. Switch once while frying.
Notes
The mayonnaise helps the patties hold their shape and keeps them from being too dry.
