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Monday, March 28, 2011

Salmon Croquettes (Patties)

My Mother and Daddy came over on Sunday.  They don't have a computer, so I let my Mother see a notebook that I have made with all of my recipe blogs that I have posted.  She asked if I was going to post Salmon Croquettes and I said that I was planning on posting her recipe in April but decided to go ahead with it since she was telling me that she had made Salmon Croquettes this past Friday and how much they enjoyed eating them.  She wanted to know if I wanted her recipe and I told her that I had been using her recipe for years!  When she gave me her recipe, it called for a can of salmon and you had to remove the skin and bones.  Now, I buy the package that is skinless and boneless.  I love how things continue to improve for the better.  

                                                     Salmon Croquettes

2 - 6 oz. pkgs. Chicken of the Sea Pink Salmon, Skinless & Boneless
2 Tbsp. J. T.  Pollard's White Fine Corn Meal
1 Tbsp. self-rising flour
2 eggs, beaten
1 tsp. salt

Stir all together.  If too wet to handle, add a small amount of cornmeal.  Spoon a Tbsp. into your hands and shape into a patty.  Heat cooking oil to 300 degrees.    Place in hot grease and cook until golden brown.  

I like to dip my patty in ketschup.  I always cook Cheese Grits to go with the Croquettes or Patties. 

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