Salmon Croquettes with cilantro aioli (sauce)
1530 S Austin Ave Denison
Angela's Cafe's Salmon Croquettes
1 can pink salmon, drained well
1/2 stick saltine crackers crushed fine
1 onion minced very fine
1 teaspoon Creole seasoning
1 teaspoon onion powder
dash of Tabasco
1/4 cup cornmeal
black pepper (to taste)
vegetable oil for frying
Mix all ingredients except cornmeal, pepper, and oil. Mix well squeezing together to make sure it will bind together. If it is too dry add another egg. If it is too wet, add about 1/4 more cracker crumbs.
Shape salmon into desired size of patties. Place on baking sheet and chill for 30 minutes or up to one hour.
Heat oil to 275 degrees
Mix pepper and cornmeal. Lightly dust croquette with cornmeal and place in hot oil. When browned on one side (2-3 min.), carefully turn to cook other side. Drain well on paper towel lined cookie sheet.
1 cup mayonnaise (real mayonnaise)
1/4 cup chopped cilantro
squeeze of 1/2 lemon
1/2 teaspoon minced fresh garlic
Mix all together. Chill. Will keep in fridge 4 days. Keep tightly covered.
Serve with Salmon Croquettes and lemon wedges