Salmon Croquettes really did originate in the south, though many feel this scrumptious comfort delight was introduced by the French. One thing I know for sure, we introduced the frying recipe and that’s the key to a crunchy croquettes. This is the easiest recipe ever and it only takes a snap to prepare.  Serve them with a salad and some sweet iced tea and your guest will think you were in the kitchen for hours.

Makes four Croquettes

Ingredients:

2-7.5 ounce cans of Salmon drained

The juice from ½ fresh lemon

Fresh ground pepper

1 teaspoon of mustard

A dash of hot sauce

1/8 cup diced red onion                                                                                                                                           .

A tablespoon of fresh herbs chopped (optional) I used thyme, chives and tarragon

1 egg

½ cup of Olive oil

2 cups of crushed saltines

Directions:

In a medium mixing bowl, add all the ingredients. Stir with a fork until all ingredients are mixed well.  Add saltines to a plastic bag and crumble by rolling with a pin. Transfer crackers to a shallow bowl. Form patties by hand into round disc. Place patties one at a time in the crackers and coat both side of patty. Press patty to help crackers adhere to salmon. Be careful not to over work them because they will fall apart. In a medium skillet, add half of the oil. Bring oil to medium heat. Add patties with a spatula. Cook on one side for 7-10 minutes or until golden brown. Turn patties, add remaining oil and repeat the cooking process on the other side. Only turn once. Transfer to a platter and serve.