These croquettes are simple but flavorful and they make a great luncheon dish or light supper. Serve them with agristada, plain mayonnaise, or garlic mayonnaise.
1-1/2 teaspoons minced onion (or a generous pinch of onion powder)*
6 oz. can water-packed salmon
1 egg, lightly beaten
1 sprig fresh thyme or lemon thyme leaves
1 teaspoon fresh dill leaves, minced
dash white pepper
black pepper to taste
salt to taste*
fine, plain bread crumbs
olive oil for frying
*Onion powder is great if you’re on a low- or no-salt diet. You can use little or no salt.
Sauté the minced onion briefly in oil in a very small frying pan, just until translucent. Drain on paper towels and set aside.
Drain the salmon, flake it with a fork, and mix well with the egg, herbs, spices and some bread crumbs – add just enough to lightly bind the mixture (it should remain moist enough for the bread crumbs to bind to the formed keftes). Form straight-sided patties in 2-inch rounds, a half-inch thick. Roll and pat them in bread crumbs to coat on all sides, and place on a platter in a single layer. Chill the platter in the refrigerator half an hour.
Choose a heavy skillet and add 1/4 inch of olive oil, enough to submerge the keftes halfway. Heat the oil over a medium flame. When the oil is hot but not smoking, carefully slip the keftes one at a time into the skillet, without crowding them. (Crowding prevents them from browning on the sides). When the keftes are light golden on the sides & bottom, turn them over once with a spatula to finish browning on the other side. Drain on paper towels. Sprinkle very lightly with salt while they’re still warm.
Serve warm with agristada (cooked lemon mayonnaise).
Serve at room temperature with plain mayonnaise.