|Margarita's International Recipes|
I have only cooked about a dozen regional cuisines so far, but this is my fourth time making some type of fried seafood patties as an appetizer (I previously made American Crab Cakes, Amish Salmon Patties and Andalusian Shrimp Cakes). All the recipes I have used have been rather different, this one for example includes cornmeal and baking powder, but they have all been very well received. This was no exception, Mike loved the salmon croquettes and would certainly like to eat them again.
The original recipe calls for the croquettes to be fried in hot fat. I don't keep fat around, so I used butter instead. It worked quite well.
8 oz. can salmon (undrained) 1/4 cup cornmeal 1/4 cup flour 1/4 tsp. baking powder 2 eggs 2 tbsp. butter
Mix all ingredients together. Heat butter in a frying pan. Drop batter by small spoonfulls. Fry until browned, then turn and fry other side, about 2-3 minutes on each side. Serve.
Adapted from The Foxfire Book of Appalachian Cookery