Salmon
Croquettes
1
14.75 oz. can pink salmon, drained
¼
cup finely chopped onion
½
cup cracker crumbs (I used a combination of Ritz sour cream & onion cracker
chips and toasted wheat thin pita chips)
1
tsp. Old Bay seasoning
½
tsp. lemon pepper
2
eggs
1
tsp. Louisiana hot sauce
Combine
all ingredients in large bowl and mix well. Shape into 8 small patties about ½
inch thick. Place in fridge for an hour to firm. Heat oil in electric fry pan
or cast iron skillet. Cook croquettes in
hot oil 3-4 minutes per side. Drain on paper towels and serve with tartar
sauce.
© Crackerberries 2015
