Now THIS is an old recipe. Some of the best recipes are the simple old ones. It reminds me of my childhood.
1 large baked russet potato
20 ounces canned salmon drained with bones removed – I used red salmon
1 egg
chopped fresh chives – 1/8 cup
1 tablespoon lemon zest
sat and pepper
3 tablespoons plain greek yogurt
crushed saltine crackers to coat – 3/4 sleeve
Mix everything except the saltine crackers together.
Roll into large balls using an ice cream scoop. Roll in cracker crumbs.
Heat crisco in a pan to 350 degrees. Fry the croquettes until golden brown while maintaining an oil temperature of 325-350 degrees. Drain on wire rack on baking sheet.
This makes about 12 croquettes and a serving size is 3-4. They freeze well both before frying and after. If you freeze before frying, you should fully thaw prior to cooking.
1 used 2 cans of salmon – the 14 ounce can as well as a 6 ounce. I know the red salmon is more expensive than the pink but it’s worth it.
The Funky Oven 