Growing up as a southern cook, there are two staples I was trained to always have in the house.

First, I always have a sour cream pound cake in the freezer in case of a funeral. We actually call it “the funeral cake.” I have loaned my funeral cake to others in a pinch when they didn’t have one ready. If the emergency cake is not needed within a couple of months we eat it gladly, and I make another cake to replace it. Always have a fresh funeral cake.

Second, I always have a can of salmon in the pantry. The homekeep who has the can of salmon in the pantry always has a fall back meat in the event of……..whatever. Of course, the only thing I ever do with that can of salmon is make — you got it — salmon croquettes.

Tonight, my husband asked for salmon croquettes. I wanted to cook fresh salmon and make my salmon cakes, but he knew I had the can. So, canned it was.

For this recipe you need a larger skillet unless you are cooking in batches. I used a 12 inch and still had to do two batches, but these tasty croquettes are good leftover and I’ll have them tomorrow for lunch. It made 14 3” Croquettes.

Ingredients are:

One can salmon, bones removed. (I don’t drain mine but you may choose to do so)

1/4 Cup Bread Crumbs (we like Italian bread crumbs but any seasoned bread crumbs work well)

1 Heaping Tablespoon AP flour

2 Tablespoons Mayo

1/2 Teaspoon salt

1/2 Teaspoon pepper

1 Egg

1/2 Small Onion – Diced fine

1/2 Cup Vegetable Cooking Oil

Place cooking oil in the skillet and turn it on medium high heat. Mix all remaining ingredients in a bowl.

When the oil is hot, drop Salmon mix by rounded tablespoon into skillet and flatten slightly with the back of the spoon. Allow the croquette to sizzle, undisturbed, and brown, trying only to flip it one time. To flip it more than once invites it to absorb more oil. Once brown around the edges, turn it over and let it finish cooking to desired crispy brownness. Remove the croquettes and put them on a paper towel to absorb some of the fat. Serve while hot with lemon juice and tartar sauce if desired.

Bonus: Here is the perfect accompaniment to these croquettes as far as I am concerned — Easy Tartar Sauce:

2 Tablespoons of Mayo

Juice of 1/2 Lemon

2 Tablespoons of Dill Pickle relish

Salt and Pepper to taste

Stir together and serve.

I promise you will never buy prepared tartar sauce again!

I hope you enjoy these recipes, and don’t forget….put a can of salmon in the pantry and a funeral cake in the freezer! (Smile)

Buon Appetito….

Kim Orsini

Iron Maiden – Black Skillet Cooking