These crunchy little cakes make perfect kid-chow, and take about as much time to make as a grilled cheese sandwich.
- 1-1/2 cups salmon (See broiled salmon recipe)
- 2 eggs
- assorted seasoning to taste (see notes)
- 2 cups bread crumbs add a bit at a time and go by texture not volume
- high-temp oil
- Flake salmon into pieces no larger than a quarter. Add seasoning and egg, and mix well. Begin adding breadcrumbs until the mixture no longer sticks to your hands, but will maintain a meatball like form. (If you take it too far and it begins to crumble, add a bit of cooking oil into the mix).
- To form the patties, roll mixture into balls about 1 ½ inches in diameter. Let rest in the ball shape to allow the moisture to work its way through the bread crumbs, as well as because the legendary Alton Brown says so. A great tip, gratefully attributed to him.
- Set oil on high in your skillet. To make these crispy on the outside and still not oily on the inside, we need a healthy ⅛ inch of oil in the pan. When the oil is as hot as your dare bring it, smash the croquettes into flat disks and CAREFULLY place them in the oil. Hot oil, remember? Be really, really careful. Lay them in, and leave ‘em alone until the color begins to climb up the sides (maybe a minute or two). Flip once, and leave ‘em alone until the color touch on the sides meet. Pull and rest on a paper towel to drain. Serve with tartar sauce, aioli, or just snack on ‘em plain.
- I’m partial to parsley, paprika, onion, garlic, and tarragon. Play with it. I recommend starting at ½ tsp and adding and improving batches in the future.
- When I say leave ‘em alone, I’m not kidding. We want the top and bottom to be in contact with the hot skillet as much as possible, so no poking, prodding, pushing, or shoving around. We also don’t want the oil splashing up onto the uncooked side and absorbing into the croquettes.