This is one of David's favorite dishes and I don't remember the last time I made it.
I went with a simple version, especially for my kids.
3 out of 4 Boatwrights really liked them tonight.
I will certainly make them again!
In a large bowl flake the canned salmon and add the eggs and bread crumbs.
Mix well and form 3 inch croquettes.
Cook in a frying pan in a 1/2 inch of hot oil until golden on both sides.
Drain on paper towels and serve with cocktail or remoulade sauce.
Smaller versions can be made as appetizers.
Double click to print as a 5x7 recipe card.