Salmon Croquettes are moist and savory deliciousness enclosed in a golden brown crust. Easy to make with simple ingredients. This is my Aunt B.’s recipe.
Photography by Beverly Davis for CornbreadMillionaire.com.
In large bowl, combine salmon with juice, cornbread crumbs, flour, egg, 3 tablespoons of evaporated milk, salt, and black pepper to taste.
Stir mixture. Should be slightly smooth with lumps of cornbread crumbs. If not, add 1 more tablespoon of evaporated milk. Stir and set aside.
Spoon vegetable oil into a medium-sized skillet. Warm over low heat until oil is hot.
Make a croquette by slowly pouring 3 tablespoons of salmon mixture into hot oil. Repeat until no mixture remains. Makes about six patties.
Cook 3-4 minutes over low heat. Flip over and fry until golden brown.
Drain on paper towels. Serve hot.
VARIATION: Use chopped scallions instead of chopped white onions. Add 3 tablespoons of finely grated bell peppers, 1/4 teaspoon of minced garlic, and 1/4 teaspoon of smoked paprika to mixture before frying.