It’s been about 13 years since my family lived in Florida and there are many things that we miss. Our family and friends being number 1 but the second thing we miss would have to be food from some of our favorite places. Some of my favorites that I have the best memories from are the Tuna Salad Sandwiches from Brandywine’s Deli in Winter Park and the Gingerbread men and Pizza from Alessi’s Bakery in Tampa. There is also a very cute Italian restaurant in Tampa that has the best salads. My mouth is watering just thinking of these yummy places. My mom was saying the other day that her favorite food from Tampa were Salmon Croquettes. I have a family recipe for them and I decided to make them for the first time the other day. Now I know you are probably thinking that I am getting a little fancy today. The word “croquettes” sounds like a big deal or a difficult recipe to make, but it is really just a French term for “patties” and they are delicious. Rex loved them! I loved how easy they were to make. Anytime I can find a recipe where I throw all ingredients into a bowl makes me a happy camper. I served them with the Sweet Potato Fries and they made a great dinner.
Salmon CroquettesWhat you need:
- 2 cans of red salmon (cleaned of bones and skin- I HATE doing this so next time I will get boneless and skinless salmon)
- 1 egg
- 1/4 onion, chopped
- 1 celery stalk, chopped small
- 2 small red potatoes, boiled and mashed
- 1 tsp. mustard
- 1/4 cup breadcrumbs (I used Panko)
- juice from 1/2 lemon
- salt and pepper to taste
- 1/2 tsp. parsley
- 1 T ketchup
- 1/2 tsp. Worcestershire sauce
In a small pan, saute onion and celery in 1 tsp. olive oil until soft and then set aside. In a large bowl combine all ingredients including onion, celery, and mashed potatoes. Form into round shapes and refrigerate for about 30 minutes. When ready to cook, heat a large pan to medium high heat and add 2 T olive oil. Place croquettes in the pan and fry for about 10 minutes, flipping half way through.