Salmon Croquettes
- 1 (14 ounce) can pink salmon
- 1 large egg, lightly beaten
- 13 cup cornmeal mix
- 12 cup buttermilk
- 2 tablespoons self-rising flour
- 18 teaspoon garlic salt
- 2 cups vegetable oil
- 34 cup sour cream
- 2 tablespoons capers, drained
- 2 tablespoons mayonnaise
- 12 teaspoon lemon zest
- 1 teaspoon lemon juice
- salt & pepper
- Lemon-Caper cream: Makes 1 cup Prep: 10 minutes.
- Stir together 3/4 cup sour cream; 2 Tbsp capers, drained; 2 Tbsp mayo; 1/2 tsp lemon zest; and 1 tsp lemon juice.
- Season with salt and pepper to taste.
- Store in airtight container in refridgerator for up to 2-weeks.
- Salmon Directions: Drain salmon; remove skin/bones & flake.
- Place salmon in medium bowl.
- Stir in egg and next 4 ingredients until blended.
- (batter will be wet).
- Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat, and slightly flatten with a fork.
- Fry, in batches, 2 to 3 minutes on each side or until brown.
- Drain on paper towels.
- Keep warm on a wire rack in a jelly-roll pan in 200 degree oven.
- Serve with lemon-caper cream sauce.
pink salmon, egg, cornmeal mix, buttermilk, flour, garlic, vegetable oil, sour cream, capers, mayonnaise, lemon zest, lemon juice, salt
Taken from www.food.com/recipe/salmon-croquettes-384454 (may not work)