To make salmon croquettes, combine one 14-ounce can of salmon with 1 beaten egg and 1/2 cup of breadcrumbs. Form the mixture into patties or drop it by the tablespoon into a preheated, heavy-bottomed pot or skillet that's been coated with cooking oil. Pan fry the croquettes until golden.
Use fresh salmon fillets or canned salmon to make croquettes. Canned salmon is an inexpensive choice, but the canned salmon must be prepared for use by draining it and removing any skin and bones. Customize the croquette recipe by adding fresh or dried herbs and seasonings such as sliced scallions, Dijon mustard, fresh lemon juice or Cajun seasoning.
The binding ingredients can also change slightly if required. Add 1/2 cup of buttermilk or 1/4 cup of mayonnaise to add extra richness, for example, or use 1/3 cup of cornmeal and 2 tablespoons of self-rising flour in place of the bread crumbs. Pan-fry the croquettes in batches, cooking them for two to three minutes per side until they are golden. Transfer the completed salmon croquettes to a plate lined with paper towels while frying the rest of the mixture. Serve the croquettes with a sprinkle of sea salt and a fresh wedge of lemon.