|Written by jswana|
Sometimes we called them Salmon Croquettes or Salmon Cakes.Â The premise, the recipe is just about the same.Â If you are a salmon lover who would love to eat them fried and crispy with a fluffy, tasty inside, this recipe is for you.Â I have modified some of the ingredients as we now know how much better the Extra Virgin Olive or Safflower oil is as opposed to some of the cooking oils used in the past.
The things that you will need:
5 slices of white bread
15 ounce can of Salmon
2 eggs beaten
teaspoon of freshly ground black pepper
1/2 cup of finely chopped onion (white or red)
1/2 teaspoon ofÂ Lawry's lemon pepper
1/2 teaspoon of salt
Extra Virgin Olive Oil or Safflower oil (see below for measurements)
1.)Â In medium sized bowl, tear the bread up into small pieces and set aside
2.)Â Drain all of the juices from the salmon into the bread and blend
3.)Â Now add the salmon to the bowl with the bread.Â Add the eggs, onion, salt, lemon pepper (optional), pepper and blend.
4.)Â With a large scoop spoon, scoop up a ball of salmon, form into a oval ball in your hand and then roll into the yellow corn meal lightly and place into a dry platter.Â Continue until you have depleted mixture.
5.)Â In a 9" or 10" skillet, add enough olive oil to make about an inch ofÂ oil.
6.)Â Heat oil over medium heat until there is a little smoke rising or when dropping a piece of moist salmon or bread, there is sizzling, place the cakes, not touching each other.
7.)Â Cook each side from 3-4 minutes making sure that bottom is firm and brown.Â Turn over and repeat.Â When finished, place on extra absorbant paper towel.Â Serve with your favorite sides and enjoy!