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