Grandma had a few tips when I called her and asked for her exact recipe, you know for research purposes; don’t drain the canned salmon, that’s where the flavor is. You have to play the cracker crumbs by feel, start with a little and add until the “dough” sticks together in patties. Some people debone the salmon but the bones crumble so it doesn’t bother her. Also, cook them in hot oil; you want that crisp crust on them and if the oil isn’t hot enough they’ll drink it up. She once tried cooking them on a grill pan and they just weren’t the same.
If you don’t already know, my Grandma was/is my cooking teacher. My cooking style is mirrored after her and my Daddy, her son. I just love her!
Grandma Lolly’s Salmon Croquettes
2 cans salmon, not drained
1 egg, lightly beaten
1 small onion, diced fine
1 tablespoons seasoning blend, your choice
2 teaspoons dried dill weed
1 teaspoon dried parsley flakes
1 sleeve crackers, crushed to crumbs
Mix all the ingredients together until combined. You want to add ½ of the crackers and then slowly add more until you can form a ball that stays together. Form patties and set on cookie sheet to cool in refrigerator for 15 minutes.
Heat about an inch of oil in a skillet until fry ready; gently place 4 of the patties into the oil and cook until golden brown on both sides; cooking in batches of 4 until all patties are cooked, makes 12 patties.
Let rest on a paper towel lined plate.
Serve warm either on buns with lettuce and cheese or with side dishes.
I can’t say enough about these delicious little salmon patties are. We had company for supper and even they gave a ton of kudos.
Also, as a little side note, these are one of Baby Cakes' favorite things to eat. The only thing he doesn't like are when I leave the little bones in. He and Grandma apparently differ in that one tiny area. I don't go crazy removing them all, as they don't bother me, but for him I do remove the majority of them. If you have picky children you might want to do the same. However, bones or no bones they are stellar!