Salmon Croquettes

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 (14 ounce) can pink salmon
• 1 large egg, lightly beaten
• 1/3 cup cornmeal mix
• 1/2 cup buttermilk
• 2 tablespoons self-rising flour
• 1/8 teaspoon garlic salt
• 2 cups vegetable oil
• 3/4 cup sour cream
• 2 tablespoons capers, drained
• 2 tablespoons mayonnaise
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• salt & pepper

Recipe

• 1 lemon-caper cream: makes 1 cup prep: 10 minutes.
• 2 stir together 3/4 cup sour cream; 2 tbsp capers, drained; 2 tbsp mayo; 1/2 tsp lemon zest; and 1 tsp lemon juice. season with salt and pepper to taste. store in airtight container in refridgerator for up to 2-weeks.

recipe

• 3 salmon directions: drain salmon; remove skin/bones & flake. place salmon in medium bowl. stir in egg and next 4 ingredients until blended. (batter will be wet).
• 4 drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat, and slightly flatten with a fork. fry, in batches, 2 to 3 minutes on each side or until brown. drain on paper towels. keep warm on a wire rack in a jelly-roll pan in 200 degree oven. serve with lemon-caper cream sauce.