Sherry’s Salmon Croquettes with a Kick!

  • ½ cup coconut seasoned Panko crumbs
  • ¼ cup Flour
  • 1 14 oz canned Salmon (Pick out the bones, smash really well with a fork to blend in any unseen, remaining bones – they are full of calcium!)
  • ½ t Garlic Powder
  • ¼ t Sage
  • 1 ½ t Old Bay Spice
  • 3 shakes of Frank’s Red Hot Original sauce (I like the kick; I do 5 shakes)
  • ¼ cup Mayonnaise
  • 1 Tablespoon Worcestershire
  • ¼ cup chopped Cilantro
  • ½ small, minced onion

Do not add salt! Old Bay is loaded with salt. Wait until cooked and add at the end to your liking.

  1. Mix the panko crumbs and flour in a bowl.
  2. Mix all remaining ingredients into the flour/crumbs mix and keep smashing with a fork until well blended.
  3. Heat oil over high heat. Test with a drop of water. Now, lower to medium high heat for at least two minutes.
  4. Shape croquettes into 4 large or 8 small patties. Flatten slightly.
  5. Carefully add patties to the skillet and cook for 2-3 minutes on each side or until deep golden brown, almost charred. (I grip a pan lid in my left hand, cover my face, and use it as a shield for any angry, popping grease, at the ready to cover each the pan each time I add a croquette.)

Drizzle with fresh lemon. Add another few splashes of Frank’s Hot and enjoy!
Serve with fresh salad and haricots verts or any other side dishes you may prefer.