Tuesday, December 4, 2012

How Fast Can I?: Cook Salmon Croquettes (or Patties)

Answer:1 hour, double batch
  • 1 can (16 ounces) salmon
  • 1 to 1 1/2 cups fine dry bread crumbs
  • ground black pepper, to taste
  • 1 small onion, finely grated
  • 2 tablespoons minced fresh parsley ( I had thyme, so I used that, and added frozen corn too)
  • 2 large eggs, well beaten
  • 3 tablespoons butter

  • Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible). { My dad hated these with bones as a kid.}
  • Mix in all but bread crumbs & butter.
  • Add enough bread crumbs, about 1/2 to 3/4 cup, to  shape into 12 small patties. 
  • Roll patties in 1/2 cup bread crumbs. 
  • over low heat, melt 2 tablespoons of butter; 
  • . Fry patties slowly on one side; 
  • add remaining butter, turn patties and fry until brown on the other side.Great with cheese sauce.
Serves 6.

 I wondered why these are called patties or croquettes...??? Americans can just call them patties, I thought! Well, these are different from burger patties, so I'll call them croquettes.
Wiki says:
 A croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes and/or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables and mixed with béchamel or brown sauce,[1], and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, e.g. sauteed onions or mushrooms, boiled eggs (Scotch eggs).[2] The croquette is usually shaped into a cylinder, disk or oval shape and then deep-fried. The croquette (from the French croquer, "to crunch") gained worldwide popularity, both as a delicacy and as a fast food.

Another croquette dish popular across much of the American South is salmon croquettes. Any canned fish - usually salmon or mackerel, although canned tuna is also used in some recipes (although the dish is often colloquially referred to as "salmon croquettes" or "salmon patties" regardless of the actual fish used) - is mashed by hand to break up any fish bones and give the fish meat a smoother consistency, then combined with a binder and various seasonings. Seasonings typically include pepper, salt, chopped (sometimes sautéed) onions, garlic, lemon juice, and/or paprika. The binder can be any starch such as flour, cornmeal, matzo meal, ground crackers of any type, even white rice or oatmeal - although these latter variations are not as common, and are mostly limited to the northern U.S. Chopped eggs, parsley, and Parmesan cheese may also be added. The mixture is then shaped into rounded patties for pan- or deep-frying; corn or peanut oil are the most commonly used frying oils in the southern U.S., but canola, safflower, or olive oil are also used, and some recipes call specifically for pan-frying in butter or margarine.

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Thanks so much! I greatly value thoughtful comments!! ~ Gabriela