Salmon Croquettes Cornmeal Style

Ingredients

• 2 (14 3/4 ounce) cans pink salmon
• 1/4 cup cornmeal
• 1/3 cup egg substitute (or 2 eggs)
• 2 tablespoons onions, grated or onions, finely chopped
• 1 teaspoon seasoning salt
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon garlic powder
• 2 teaspoons worcestershire sauce (optional)
• 1 teaspoon Tabasco sauce (optional) or louisiana hot sauce (optional)
• 2 tablespoons parsley, chopped (optional)
• 1/2 cup cornmeal

Directions

1. 1

   Open and drain cans of salmon. Clean by removing skin and bones. (If you miss a few of the tiny bones, don't worry, salmon is so forgiving--they're brittle and edible).

2. 2

   In a medium bowl, add salmon and the next 9 ingredients and mix well.

3. 3

   If you're pan browning or baking, form 8 patties (flying saucer shape).

4. 4

   If you're frying, form 8-10 round balls.

5. 5

   Once the croquettes are formed, roll or dredge in 1/2 cup cornmeal in a shallow bowl.

6. 6

   PAN BROWNING: On med-high, heat 3 tablespoons olive oil and pan brown 4 patties at a time, making sure they don't touch and you have room to flip each one easily. Brown on each side approximately 3 minutes each. Lay a paper towel on a plate and place the first 4 patties. ADD 3 tablespoons more olive oil for remaining patties.

7. 7

   BAKING: Preheat oven to 400°F; lay 8 patties in a metal 9x13-inch pan and Pam spray the top of each. Bake for 10-15 minutes and flip and continue baking for another 10-15 minutes.

8. 8

   FRYING: In a large skillet on medium high heat, add enough oil to cover 1/3 the height of the croquette. Fry 4 at a time giving you room to roll them on all sides until the entire piece is nicely browned (4-5 minutes). Drain on paper towels.

9. 9

   Eat them plain or I offer homemade tartar sauce and seafood cocktail sauce as condiments.