My family love these. They have a little spicy bite to them. This is the recipe that my Mother made for 50 years or more.
- Ingredients for Croquettes:
- 2 cans Honey Boy Red Salmon (14.75 oz cans) (black can) *
- 1-2 teaspoons Tabasco hot sauce (or to taste)
- 2 eggs, lightly beaten
- 1/2 teaspoon salt (I do not add any salt because the crackers have enough)
- 1/2 teaspoon black pepper (or to taste)
- 2 sleeves of saltine crackers, crushed into crumbs (Put the crackers in a large plastic zip lock bag and seal it. I use my rolling pin to crush the crackers into
- small crumbs)
- Ingredients for Breading:
- 1/2 sleeve of saltine crackers, crushed very fine (for breading)
- 1/2 cup Panko crumbs into the breading crackers
- 1/4-1/2 cup Crisco shortening (or oil of your preference)
- Prepare *salmon, put into a large bowl, add the reserved liquid, Tabasco, eggs and mix well.
- Add the cracker crumbs from the 2 sleeves of crackers.
- If the mixture is too dry, you can add a tablespoon of water until it is the right consistency and it should be a little sticky. This will help the breading to stick to the patties.
- In a large bowl, put the fine crackers crumbs and the Panko and mix together.
- Make the patties about the size of hamburger patties. Press the patties into the breading and place on a plate, stacking the patties with a sheet of plastic wrap between the layers. Refrigerate for an hour or until cooking time.
- Coat your pan with Crisco. Preheat the oiled pan over medium heat. Slip the patties into the pan, fitting as many as you can but leaving room to turn them. Cook until medium brown on one side, then turn over and do the same to the other side until they have cooked all the way through. You may need to add additional Crisco to cook all of the patties.
- We enjoy eating these hot fresh out of the pan along with mashed potatoes and peas or corn and a glass of cold ice tea. We mix catsup with Tabasco for a topping for the croquettes.
- *Buy the highest price canned salmon and you will be glad you did. I drain the juice from the cans and reserve for later. You don’t have to clean the salmon, but I always remove the black skin and the bones (this is a personal choice), it is all edible.