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Fish and Shellfish

Salmon Croquettes

Moving to Paris was the fulfillment of a longtime dream. I immediately set out to explore the bakeries, sidewalk cafes, bistros, brasseries and restaurants that seemed to be on every street corner. I learned to recognize a properly made tarte ... Read more

Total time: 30 minutes plus 2 hours chilling | Serves 6
  • 1 (15-ounce) can red salmon
  • 1 egg, lightly beaten
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 clove garlic, minced
  • 1/2 stalk celery, chopped, optional
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup cornmeal
  • 1/4 cup oil

Step 1Drain the salmon, then flake it into a bowl. Add the egg; mix well. Set aside.

Step 2Melt the butter in a skillet over medium heat. Add the onion, bell pepper, garlic and celery and cook until soft, 6 to 8 minutes. Add the vegetables to the salmon and egg mixture. Season with salt and pepper and mix thoroughly. Refrigerate, covered, until the mixture is firm, at least 2 hours.

Step 3To make patties, shape about 1/2 cup of the mixture into ovals. Coat the patties thoroughly on both sides with the cornmeal.

Step 4Heat the oil in a frying pan over medium heat. Fry the cakes, a few at a time, until golden brown on one side, about 5 minutes. Carefully turn them and brown the other side, 4 to 5 minutes. Remove the patties from the pan and place on paper towels to drain.

Note: My mother makes this simple recipe as her mother did before her. It can be made just as easily with crab meat. Serve with a wedge of lemon, tartar sauce, ketchup or the sauce of your choice.
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