Here's the deal: You know the economy is tanking; it's getting more and more expensive to be a foodie, and the kicker?!! Thanksgiving is on it's way. Yep. I'm looking for food on the cheap, so that I don't have to sacrifice anything when the Big Challenge (Thanksgiving Day) arrives. With that said, I had to return to one of my childhood favorites: salmon croquette. Inexpensive and tasty. What more could you ask for?
Let's get to it. Start with canned salmon, pepper, salt and Spike.
Move to the veg. Finely dice some celery and onion.
Now for the binders. There are three. First? Crackers.
Next? Flour and egg.
Mix it well and shape into patties.
I go an extra step and lightly dredge the patties in flour spiked with Spike. Head for a preheated nonstick skillet. Add just a touch of olive oil.
I go an extra step and lightly dredge the patties in flour spiked with Spike. Head for a preheated nonstick skillet. Add just a touch of olive oil.
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Fry until golden brown on each side, turning once. Add soup and frozen corn and you've got a filling and inexpensive meal. You know my corn and soup aren't just any old corn and soup, I had to go back to the sautéed corn with sage and roasted butternut squash soup.
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Tools of the trade:
4 comments:
What is Spike?
Spike is a seasoning blend. You can find it at most grocery stores.
Thanks for posting this recipe. My mom used to make croquettes when we were kids. But the creepy salmon, skin and bones in a can mix always turned me off. I'll have to give this a go.
Skin and bones in a can freaks me out a little too. I pick out the big bones and large pieces of skin. I don't feel the same way about sardines, which is really weird.
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