Salmon Croquettes

Golden salmon croquettes, crisp outside and fluffy inside, with peppers and onion.

You'll need: cast iron skillet, sheet pan

Ingredients

• 1 lb fresh salmon fillet, skinless
• 1 large egg
• 1 tbsp Mama Nina Mix
• 1 tbsp Lemon Pepper Mix
• 1 small potato, cooked, peeled and mashed
• 1 tbsp self-rising cornmeal
• 1/4 cup onion, finely chopped
• 1/4 cup red and green bell pepper, finely chopped
• Cooking oil, about 1/4 inch deep in the pan
• 1 tbsp malt vinegar, or apple cider vinegar, for splashing at the table

Method

1. Heat the oven to 400°F. Bake the salmon on a sheet pan 12–15 minutes, until it flakes easily. Let it cool. Tip: Leftover cooked salmon works too.
2. Flake the cooled salmon into a mixing bowl with a fork.
3. Add the egg, 1 tbsp Mama Nina Mix, 1 tbsp Lemon Pepper Mix, potato, cornmeal, onion, and peppers.
4. Mix well.
5. Form into 4 patties, about 3/4 inch thick. Chill them on a plate for 15 minutes. Tip: Chilling helps them hold their shape in the hot oil.
6. Heat about 1/4 inch of oil in the cast iron skillet over medium heat until it shimmers.
7. Shallow fry the patties 3–4 minutes per side, until golden brown on each side and hot in the middle. Tip: Flip only once, gently, with a thin spatula.
8. Drain on a rack or paper towels. Serve hot with the malt vinegar for splashing. Tip: Fried fish loves vinegar. A splash does what a pinch of salt would.

Good to know: Using canned salmon instead: one 14.75 oz can, drained well, and skip step 1. Canned salmon and self-rising cornmeal both contain salt.

Don't be salty.