TODAY Food Club

Salmon croquettes pan fried and served with a creamy horseradish dipping sauce. My mom has made these for years.

Spicy Salmon Croquettes

• Servings: 4
• Prep Time: 20 min
• Cooking Time: 20 min

Ingredients

• 1 can salmon
• 1 egg
• ½ cup Italian breadcrumbs
• ½ envelope onion soup mix
• 2 tbsp lemon juice
• 2 tbsp horseradish mustard
• 1 tbsp dry mustard
• 1 tsp garlic salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp lemon pepper
• 1 tsp dried basil
• 1 tsp cayenne pepper
• 1 tsp red pepper flakes
• 1 tsp mango-lime seasoning (we used Weber brand)
• 1 tsp mustard seeds
• 1 tsp chili pepper oil
• 1 tbsp canola oil
• ½ cup sour cream
• 1 tsp mustard seeds
• 2 tbsp lemon juice
• 1 tbsp horseradish mustard

Preparation

1. Combine the dipping sauce ingredients together in a small bowl; refrigerate.
2. Begin by opening the can of salmon and drain it – I like to de-bone (or fillet?) the salmon before using it, but you don’t have to. It’s those tiny little round bone thingy’s that gross me out so I have to get rid of them.
3. Next, mix the salmon and egg until combined. Then throw in the rest of the ingredients. Mix together (my mother used her hands, and so do I).
4. Then form into burger-sized patties.
5. Heat a grill or saute pan over medium-high heat and add the canola and chili oil.
6. When the oil is hot, add the salmon croquettes to the pan.
7. Cook them for about 5-7 minutes, or until golden brown on the bottom, then flip.
8. Immediately grab a fork, cut into one and dunk it into the dipping sauce. Then get a plate and have one. Or three.

Recipe Tags

• Comfort Food
• American
• Entree