Southern Salmon Croquettes with Buttered Grits

Photo: David Adam Kess · CC BY-SA 4.0 · source

The thrifty Southern breakfast classic: canned salmon patties with onion and pepper, crisp in a cornmeal crust, served on creamy grits with a lemony dipping sauce.

Ingredients

• 1 can (14.75 oz) salmon, drained, skin and large bones removed
• 2 eggs
• 1 red bell pepper, finely diced
• ½ small onion, finely chopped
• 2 tbsp chopped parsley
• 1 lemon
• ½ cup fine cornmeal
• 1 cup quick grits
• 1 cup milk
• 2 tbsp butter

From your pantry: ⅓ cup mayo, 2 tsp Worcestershire, 1 tsp hot sauce, ½ tsp celery salt, 1 tsp Cajun seasoning, 3 tbsp oil, salt, black pepper.

Instructions

1. Flake the salmon into a bowl, crushing any small soft bones with a fork. Mix in the eggs, bell pepper, onion, parsley, 2 tbsp of the mayo, the Worcestershire, half the hot sauce, the celery salt and Cajun seasoning until it just holds together.
2. Shape into 8 patties about ¾ inch thick and press both sides into the cornmeal. Chill them for 10 minutes while you start the grits so they hold their shape.
3. Bring the milk and 3 cups water with ½ tsp salt to a simmer, whisk in the grits and cook, stirring often, until thick and creamy, 5 to 7 minutes. Stir in the butter and keep warm.
4. Heat the oil in a large nonstick skillet over medium. Fry the croquettes in batches until deep golden and hot through, 3 to 4 minutes per side.
5. Stir the rest of the mayo with the juice of half the lemon and the remaining hot sauce. Serve the croquettes on the grits with the sauce and lemon wedges.

Tip: Squeeze the drained salmon gently in your hands first: a wet mix is the main reason patties fall apart in the pan.

Nutrition per serving

Good for

Adapted from Well Plated by Erin.

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