Salmon Croquettes

1 (14 3/4 oz.) can Pink Salmon

1 egg

1/2 cup chopped onion

1/4 cup plain bread crumbs

1/2 teaspoon salt

1/4 teaspon black pepper

Drain all liquid from salmon. When you remove the salmon from the can, the bones will be pretty much all in one area as in the picture above. Remove all of the little round bones as well as any smaller bones. 

Also "peel" off all of the dark skin that is on the meat and crumble the remaining pink salmon in a medium mixing bowl.

Add chopped onion and egg.

Add bread crumbs and mix until well combined.

Place desired amount into palm of hand, squeeze and form into a patty.  

 

Cover bottom of skillet with canola oil and heat on Medium heat. When oil is hot, place several patties into the oil.  Do not overcrowd.  Cook to desired brownness and flip over to other side.  

After second side is cooked to desired doneness, remove from skillet and drain on paper towels.  Cook remaining patties.

Serve with ketchup or tartar sauce, if desired.


** Shown here with Mashed Cauliflower.