Salmon Croquettes Cornmeal Style

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 (14 3/4 ounce) cans pink salmon
• 1/4 cup cornmeal
• 1/3 cup egg substitute (or 2 eggs)
• 2 tablespoons onions, grated or 2 tablespoons onions, finely chopped
• 1 teaspoon seasoning salt
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon garlic powder
• 2 teaspoons worcestershire sauce (optional)
• 1 teaspoon tabasco sauce (optional) or 1 teaspoon louisiana hot sauce (optional)
• 2 tablespoons parsley, chopped (optional)
• 1/2 cup cornmeal

Recipe

• 1 open and drain cans of salmon. clean by removing skin and bones. (if you miss a few of the tiny bones, don't worry, salmon is so forgiving--they're brittle and edible).
• 2 in a medium bowl, add salmon and the next 9 ingredients and mix well.
• 3 if you're pan browning or baking, form 8 patties (flying saucer shape).
• 4 if you're frying, form 8-10 round balls.
• 5 once the croquettes are formed, roll or dredge in 1/2 cup cornmeal in a shallow bowl.
• 6 pan browning: on med-high, heat 3 tablespoons olive oil and pan brown 4 patties at a time, making sure they don't touch and you have room to flip each one easily. brown on each side approximately 3 minutes each. lay a paper towel on a plate and place the first 4 patties. add 3 tablespoons more olive oil for remaining patties.
• 7 baking: preheat oven to 400°f; lay 8 patties in a metal 9x13-inch pan and pam spray the top of each. bake for 10-15 minutes and flip and continue baking for another 10-15 minutes.
• 8 frying: in a large skillet on medium high heat, add enough oil to cover 1/3 the height of the croquette. fry 4 at a time giving you room to roll them on all sides until the entire piece is nicely browned (4-5 minutes). drain on paper towels.
• 9 eat them plain or i offer homemade tartar sauce and seafood cocktail sauce as condiments.