Salmon Croquettes.

Patties ready for the freezer  so they keep their shape.
 I separated them into "meals" for the next day.

Years ago, at a restaurant in Vancouver called, "The Fish House" we had fantastic fish cakes that inspired this recipe.  There are  many variations on how to make the "best", but with a little experimentation you will find your own favourite.

Ingredients:

2 cans Salmon (213g), drained, flaked, skin removed.

2 eggs, mixed

3 green onions, chopped finely

4 sprigs parsley, leaves finely chopped

Salt & pepper,

Dash lemon juice

¾ row of saltine crackers, crushed finely (or1/2 cup matsoh meal, bread crumbs, or cooked potato, white or brown rice)

oil for frying or to crisp while baking

Extra crumbs to dredge the patties in.

Directions:

Serve with mayonnaise (flavoured with garlic, wasabi, curry paste, is good.)

Combine all the ingredients together to form thin patties, suit ot to your tastes, (to fit a bun or like nuggets, or as an appetizer with dipping sauce.:)

Dredge the patties in crumbs, or in flour to make a nice coating when cooked.

Cook in a frying pan with oil, until golden on each side.
or bake in the oven at 375 for 20 minutes, brush or spray them lightly with oil so they get crisp, turning once so evenly cooked.

Freezer: Freeze each patty on a baking tray in the freezer and then wrap with wax paper, foil, or saran and then put in a freezer bag.  May be cooked from frozen, although better to thaw before cooking with normal directions.

Variations

I like to give it a theme for seasonings;

Thai: coriander, finely chopped lemon grass, finely chopped red pepper and red curry paste.

Japanese: Chopped pickled ginger, breaded in panko bread crumbs, wasabi mayo for dipping.

Indian: chopped coriander, cumin, or curry, mango chutney.

Tex mex: red peppers, onions, tabasco, cumin, 

Gluten free: Make with rice or potato to make it gluten free!


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I am always shocked when cooking in bulk!

Recipe for a large batch (8 meals worth!) 5 large patties each.


14 cans (213 g each) + 3 cans 418g salmon (red is best)
about 2 dozen eggs (I lost count!)
5 rows of crushed saltine crackers (my research said this is the best!)
about 8 spoons of minced, chopped garlic (I used pre-prepared)
salt and pepper
3 bunches of green onions chopped finely
3/4 bunch fresh parsley, chopped finely
about 2 cups panko bread crumbs to add some crunch on the outside of each patty.