Hamburgers, pizza, and vanilla ice cream are staples of American cuisine. But every culture has a dish (or three) that is a standard fixture for restaurants and lunch boxes.
My personal trademark dish, however, is not a cultural mainstay. Salmon croquettes are sometimes called “salmon patties,” but by either name they make a great snack: delicious, quick, light, and easy to make. They can be eaten by themselves, or as a sandwich with tartar sauce. I like to put my croquettes in a fresh-tossed salad with a lemon wedge on the side.
Although everyone in my family has different dietary needs—ranging from a vegetarian to no pork to a general preference for meat and potatoes—this dish is always satisfactory. Croquettes are also perfect for the average college student because they are inexpensive to make. But be sure to use a plastic bag, put the can of salmon with the other trash, and take it directly to the garbage chute after cooking—the smell is very pungent.
Recipe: Salmon Croquettes
1 can of salmon
7-10 saltine crackers, crumbled
1 egg
Lemon pepper to taste
Cornmeal
Vegetable Oil
1/3 chopped onion
Instructions:
First, pour vegetable oil into a nonstick frying pan about 1/3 of the way and set it to medium heat. Drain all liquid from the fish, then de-bone it and take the skin off. Place the fish in a bowl, and with a fork break apart segments and flake them up to create a consistency similar to that of tuna fish. Add Saltine crackers, egg, onion, and lemon pepper, and mix them together. Mold this mixture into small hamburger-like patties, about 1/4 inch thick. Coat with cornmeal on the outside. Test the oil to make sure it is hot enough—throw a pinch of cornmeal in the oil, and if it quickly sizzles and dissipates, it is the right temperature. Add the salmon croquettes to the pan, and cook until brown on bottom. Flip, and cook on the other side for about 3-5 minutes. Serve immediately, refrigerate leftovers, and enjoy.
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