Salmon Croquettes...a childhood memory

I love when I'm cooking and I'm transported back to my childhood.  Usually it's back to my grandma's house or maybe to one of my childhood homes with my mom in the kitchen.  Tonight was one of those times.  It wasn't so much the act of cooking but the actual SMELL of what I was cooking. Growing up, my mom often made salmon croquettes for supper. I can remember walking in from school and the smell of fish permeating the house and I have to say...I wasn't excited!  I was NOT a big fish fan and definitely didn't really care for this pan fried fish patty.  However, I got a wild hair today and decided I wanted to make these childhood non-favorites and try out my adult palet now that I eat more sophisticated food.  I talked with my mom and she said she simply used salmon, flour, egg and salt/pepper.  I decided to be a little more "chef-ish" and tried out the following recipe.  So, what was the verdict?  My house smelled just like I remember our house smelling when I was younger and I STILL DON'T LIKE SALMON CROQUETTES.  Funny how that works.  On a brighter and most unexpected note...my children absolutely LOVED them (weird!!!).  Anyway, if you are a salmon or salmon croquette fan this recipe really is very good (as fish patties go).  Try them and let me know what you think...

Salmon Croquettes

Ingredients

• 1 (14.75 ounce) can of pink or red salmon, undrained
• 1/3 cup of finely minced onion
• 1/4 teaspoon of freshly cracked black pepper, or to taste
• 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
• 1/4 teaspoon of Old Bay seasoning, or to taste, optional
• 1 tablespoon fresh chopped parsley
• 1/4 teaspoon of fresh lemon zest
• 15 saltine crackers, crushed fine
• 1 large egg, beaten
• 1/8 cup of water
• 1/2 cup of canola or vegetable oil

Instructions

Use a fork to gently break apart the salmon, leaving some small chunks. Add the onion, pepper, Cajun seasoning, Old Bay, parsley and lemon zest; gently toss. Reserve and slice lemon. Add the cracker crumbs, egg and water. Shape into 4 to 6 patties.

Heat oil in a skillet over medium high heat oil and carefully add the patties, cooking until browned; use a fish turner or wide spatula to carefully turn and brown the other side. Drain on paper towels. Serve immediately with a squeeze of fresh lemon.


Tip: If you have the time, place the patties in the refrigerator about 30 minutes before cooking.

To Bake: Line a baking sheet with aluminum foil and brush with oil or spray with non-stick spray. Place patties on top, dab with oil and bake in a 400 degree F preheated oven, turning once, for about 20 to 25 minutes, or until golden brown. May also scoop about 1/3 cup into lightly greased or sprayed muffin tins.

Variations: Substitute fresh cooked salmon, or an equal amount of well drained tuna, mackerel, cooked shrimp or fish, freshly cooked, canned or leftover meats, ham or chicken, or simply cooked, mashed potatoes. If you have leftover mashed potatoes, they also make an excellent binder for fluffier croquettes, or you may also substitute bread crumbs, flour or cornmeal for the saltines. If you like, you may coat the patties with bread crumbs, panko, flour or cornmeal.

(Recipe was found online but I don't remember the website.  I'll update with info when I find it)