Salmon Croquettes

I grew up on salmon croquettes.  Granted, it was Oklahoma in the 60's, so of course it was canned salmon.  They were ok and met our needs, but nothing exceptional.

And then I discovered "Cook's Illustrated" salmon croquettes.  Using fresh salmon and Panko breadcrumbs.  Oh my!   All the difference!  This is a standard "comfort food" dinner in our home.  And I always serve it with mac 'n' cheese (any recipe...homemade, of course) and green beans.  It is a meal you can count on.....year after year after year.

SALMON CROQUETTES (makes 4 patties)

3/4 pound salmon fillet, finely chopped
1 Tbsp mayo
2 Tbsp finely grated onion
1 Tbsp chopped parsley
3/4 Tbsp fresh lemon juice
salt to taste

Flour
Egg or Egg Beaters
Panko Breadcrumbs

Mix all of the ingredients together.  Divide the mixture into four parts.  Pat into equal-sized discs.

Place on a cookie sheet lined with waxed paper and put into the freezer for 15-30 minutes (30 minutes works better for me......they're not quite frozen, but much firmer than just at 15 minutes.  Makes them much less messier to handle).

Have three plates or bowls ready with the flour, egg, and Panko.  First dip the patty into the flour, then the egg, then the Panko.  Fry in a skillet with either vegetable oil or a pan sprayed with vegetable spray.  Cook until brown on both sides.

Recipe Source:  Cook's Illustrated