Country Salmon Cakes/patties/croquettes Recipe

How to make it

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• Drain liquid from salmon and place it in medium size bowl for later
• Crumble salmon into large bowl
• Add onion, lemon zest/or juice, seasonings, parsley and mixing well.
• Tear bread into small marble size pieces and mix with reserved liquid from salmon. Use a bit more or less bread, depending on how much liquid you had. You want them very moist, but not dripping wet.
• Add beaten egg to crumbled salmon, then mix in bread/liquid mixture.
• Using your hands, mix gently.
• Divide mixture into equal portions. Using your hands, flatten mixture onto palm, making a patty about 4 inches across. If the mixture is too wet it will drip. Just add more bread. If too dry and it won't hold together, add a bit more lemon juice.(If you plan on using them on specialty buns, make them whatever size you need.)
• Fry in about 1/4 inch or more of medium hot oil until browned and crunchy, about 4-5 mins each side. (If making as croquettes, use enough oil to almost cover them) These do best in a heavy skillet, cast iron or heavy gauge steel. Do NOT cover while cooking or they will not get crispy.
• Remove from oil and place on paper or wire rack to drain before serving.
• NOTES:
• I sometimes make these ahead and then place them in the toaster oven on the broiler rack for about 10 mins to warm them up when ready to serve. You can microwave them, but they won't stay crispy on the outside.
• I ALWAYS serve mine with the same sides, keeping it down home. Mixed greens, mac and cheese, fried potatoes with onions. And we always use vinegar on them instead of lemon juice. I have no idea why, it's just the way I've always done it. Go figure! :-)
• If you want to dress them up, try a nice dill/sour cream sauce on the side with a rice pilaf or au gratin potato dish.
• If on a bun, try a bit of smoked cheese melted on them with perhaps a greek tzatziki spread.