Salmon Croquettes

Recipe from

Oxmoor House


1 (15 1/2-ounce) can pink salmon, drained and flaked
3 eggs, beaten
1 1/2 cups crushed crackers
1/2 teaspoon salt
1/4 teaspoon red pepper
Vegetable oil
Cocktail sauce


Combine salmon, eggs, cracker crumbs, salt, and pepper in a medium mixing bowl; mix well. Shape mixture into 12 croquettes. Fry in deep hot oil (375°) until golden brown. Drain well on paper towels. Serve immediately with cocktail sauce.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note