Mississippi to Chicago Salmon Croquettes

"This was my Mother's favorite, original, quick meal recipe to be served with spaghetti & cole slaw "…Ramblin Rose Kelly


Here's Ramblin' Rose and Marty McCaw at
"Marty Gras 2008" (The keyboard player in the background is Al Woodley from the Pat Smillie Band)




Ingredients
1 can Pink Wild Alaskan Salmon (approx.15 oz.) or
2 cups of flaked, fresh cooked salmon
1/2 medium onion
1/2 medium bell pepper
1 clove garlic (Optional)
1 large egg
1/2 t. salt (to taste)
1/2 t. black pepper
1/2 t. cayenne pepper
1/2/t. paprika
1/2 C. White or Yellow corn meal
( Finely crushed cornflakes can be substituted for corn meal
Olive oil

Utensils
shallow Bowl
fork
wax paper
skillet or deep fryer

Procedures
Empty salmon into bowl, use fork to flake salmon apart into tiny pieces
Finely chop onion, bell pepper & garlic, then add to salmon
Add egg, salt, black pepper, cayenne pepper to salmon, mix & mash thoroughly
Form salmon patties by hand or use the rim of a glass, etc.
Spread corn meal on wax paper, sprinkle with paprika, then coat each pattie with corn meal
Fry in moderate amount of hot olive oil or spray entire pattie with PAM and Bake in 350o oven until golden brown

Makes 5 Patties (Um! Um! Yummy!)


Mississippi Mama Kelly served these croquettes as a meal with spaghetti
or Cole slaw but I sometimes make them smaller and serve them as appetizers with a little Cajun rémoulade sauce on the side. I make about 10 small patties or if it’s a party where there will be standing up eating, I make 20 little balls and serve on toothpicks or skewers

Rémoulade Ingredients

½ tsp Cajun spice mix
¼ tsp Cayenne
1 cup mayonnaise
3 tsp yellow mustard
1 tbsp pickle chopped fine

Just whip it up in a bowl and serve as a sauce for the patties or as a dip for the balls.