Salmon Croquettes

Here's a good weekend menu item.  Great as a main dish, or as an appetizer!   Top with a mustard sauce (recipe below) and some fresh dill, goes great with just about any side dishes. If you choose to go the appetizer route, make them half the size the we did here. 

Ingredients

3 cans skinless-boneless pink salmon, drained  (makes 6 croquettes)

1 small onion, finely minced

¾ cup bread crumbs

2 tsp. Worcestershire sauce

1 ½ tbl. brown mustard

3 tbl. Canola oil

1 egg, slightly whisked

dash of ground black pepper

Salmon Croquettes with Mustard-Dill Sauce

Directions

·         Mix all ingredients in a bowl (you need to do this with your hands, so you can feel the consistency . . .if it’s too wet you might need to sprinkle a few more bread crumbs into the mix)

·         Shape mix into 3-4” round patties, and separate with wax paper until ready to fry

·         Heat the oil in a 10” skillet over medium heat until quite hot

·         Fry the patties a few at a time until brown, turning once, about 3 minutes per side

·         Drain on paper towels and put on a cookie sheet in a low oven to keep warm until all patties are fried

·         This recipe makes about 6 croquettes.  Just double it up if you need more, or you can make these much smaller and serve them as appetizers at your next party!

·         Serve with mustard sauce (below)

Mustard Sauce

2 tbl. mayonnaise

1 tbl. brown mustard

½ tsp. fresh dill (or ¼ tsp. dried dill)

2 tbl. Tabasco sauce

4 drops soy sauce

• Mix all ingredients together well, cover and chill until ready to pour over croquettes