Randy’s Salmon Croquets
Ingredients:
2 Cans (14 or 15 oz) Salmon
˝ Medium or Large Onion (to taste)
˝ Medium Lemon
1
Tablespoons Vinegar
1 Tablespoon Worcestershire Sauce
1 Cup Cracker Crumbs
1 teaspoon salt
1 teaspoon pepper
Preparation:
· Drain Salmon
in large tea strainer, press out excess liquid
· Place Salmon
in a large mixing bowl, Flake with a fork
· Finely chop
onion and add to flaked Salmon
· Squeeze
Lemon, retain liquid, remove any seeds
· Add Lemon juice, Worcestershire Sauce,
Vinegar, Salt & Pepper to Salmon
· Mix Well
with a fork
· Make patties
from the Salmon mixture (using about a golf ball size amount in each)
Coat patties with cracker crumbs, place
on waxed paper (covered with sprinkled cracker crumbs) and place in your refrigerator
for a few hours and allow to firm up.
Cooking:
· Place just
enough Crisco in frying pan or skillet to cover bottom when melted
· Heat to
medium high temperature
· Place Salmon
patties in skillet and cook until browned, turn and repeat
· Drain on absorbent
paper.
I recommend squeezing lemon juice on
Salmon on your plate and dipping in Catsup.
Enjoy!