Simple Salmon Croquettes

 


Simple Salmon Croquettes

Ingredients

Salmon Croquettes

1 (14-oz.) can pink salmon

1 large egg, lightly beaten

⅓ cup cornmeal mix

½ cup buttermilk

2 tablespoons self-rising flour

⅛ teaspoon garlic salt

2 cups vegetable oil

Lemon-Caper Cream

¾ cup light sour cream

2 tablespoons capers, drained

2 tablespoons mayonnaise

½ teaspoons lemon zest

1 teaspoon lemon juice

Salt and pepper to taste

Directions

Drain salmon; remove skin and bones, and flake. Place salmon in a medium bowl. Stir in egg and next 4 ingredients until blended. (Batter will be wet.)

Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat, and slightly flatten with a fork. Fry, in batches, 2 to 3 minutes on each side or until browned. Drain on paper towels. Keep warm on a wire rack in a jelly-roll pan in a 200° oven. Serve with Lemon-Caper Cream.

Lemon-Caper Cream: Stir together first 5 ingredients. Season with salt and pepper to taste. Store in an airtight container in refrigerator up to 2 weeks.

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