You know how you have those foods that you grew up eating – that you’re used to and don’t give much thought until you get older? For me, those foods would include (and I don’t mean all together) butter beans (and we would put ketchup on them…try it sometime), homemade vegetable soup, cornbread dressing……and salmon croquettes. I can remember thinking as a kid “What in the hell is a croquette?“. But as far as I remember I don’t think I ever asked. I just ate.
By the way, here’s the official definition according to Wikipedia:
A croquette is a small fried food roll containing usually as main ingredients mashed potatoes, and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in breadcrumbs. The croquette is usually shaped into a cylinder or disk, and then deep-fried. The croquette (from the French croquer, “to crunch”) was a French invention that gained worldwide popularity, both as a delicacy and as a fast food.
I cited – so nobody can say I plagiarized.
My mother typically has never measured, weighed, or really went by any recipe. The food she made she literally just put together and it was always good. Sometimes I have that knack…. sometimes not so much. Anyway, today we had a mother/daughter day at her house and she cooked these up but added a little heat, which I loved. Oh, and here’s my mother so you get the full effect-
Spicy Salmon Croquettes
1 can salmon
1/2 cup Italian breadcrumbs
1/2 envelope onion soup mix
2 tbsp lemon juice
2 tbsp horseradish mustard
1 tbsp dry mustard
1 tsp garlic salt
1 tsp black pepper
1 tsp paprika
1 tsp lemon pepper
1 tsp dried basil
1 tsp cayenne pepper
1 tsp red pepper flakes
1 tsp mango-lime seasoning (we used Weber brand)
1 tsp mustard seeds
1 tsp chili pepper oil
1 tbsp canola oil
1/2 cup sour cream1 tsp mustard seeds
2 tbsp lemon juice
1 tbsp horseradish mustard
If you aren’t familiar with horseradish mustard, here’s a pic of what she used. I will be buying this from now on.
Combine the dipping sauce ingredients together in a small bowl and then refrigerate.
Begin by opening the can of salmon and drain it – I like to de-bone (or fillet?) the salmon before using it, but you don’t have to. It’s those tiny little round bone thingy’s that gross me out so I have to get rid of them.
Next, mix the salmon and egg until combined. Then throw in the rest of the ingredients. Mix together (my mother used her hands, and so do I).
Then form into burger-sized patties.
Heat a grill or saute pan over medium-high heat and add the canola and chili oil. If you don’t have chili pepper oil, that’s ok – there’s enough heat in the croquettes themselves if you’re a heat-a-holic.
When the oil is hot, add the salmon croquettes to the pan.
Cook about another 5-7 minutes until browned on the bottom. Remove from heat.
Immediately grab a fork, cut into one and dunk it into the dipping sauce. Then get a plate and have one. Or three.