Wednesday, November 17, 2010

Salmon Croquets

Salmon Croquets

2 14.75oz cans of Pink Salmon
2 Sleeves of Ritz Crackers
3 Large Eggs
Seasonings (I use Old Bay, Garlic Powder, Black, Pepper, Parsley Flakes, Celery Seeds, Oregano, Paprika)

+ Open and drain the salmon.

+ Empty both cans of salmon into a large mixing bowl. Add Seasonings, then the eggs, and lastly one whole sleeve of the Ritz crackers.

+ Mix by hand (as you would a meatloaf mixture) until all ingredients are thoroughly combined. Add more crackers pending on how wet the mixture is. I find one and a half sleeves is normally enough. This varies and also depends on personal taste. You want the mixture the right consistency to hold a patty shape.

+ Spray a frying pan with some non-stick spray and put on medium heat. When the pan is nice and hot we can start the patties.

+ Grab a handful of the salmon mixture and shape a patty about the size of the palm of your hand. Be careful not to get it too thick or the center will turn out wet. Place patty into the pan and repeat. I find 3 patties at a time works well. You want a little room between the patties so if your pan is smaller or your patties bigger this may vary. Cook until golden brown on one side then flip and brown the second side. Cooking times will vary so keep an eye on them.

+ Once all the patties are finished serve with whatever sides you desire and enjoy. This recipe makes 6 to 8 patties. I find 2 patties with a couple of sides makes a filling and healthy meal.

Dipping Sauce

8 tablespoons of Mayonaisse
4 tablespoons of Ketchup
1 tablespoon of Hot Sauce (more or less to taste)

+ Mix all three thoroughly in a small bowl and chill while croquets are cooking. Serve on the side in a small container or spoon over each patty.

I enjoy this sauce with the Salmon Croquets and find it a great compliment. Feel free to go without it or make a sauce of your own.


I hope you enjoyed this recipe. If you cook this I'd love to hear what you thought. Thanks for stopping by and have an awesome day!

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