1can14-16 ounces of canned salmon, drained and flaked
½cupbreadcrumbs or crushed crackers
¼cupfinely chopped onion
1-2large eggsbeaten
1-2teaspoonslemon juiceoptional
Salt and pepper to taste
Olive oil for fryingor vegetable oil
Instructions
In a mixing bowl, combine the deboned canned salmon, breadcrumbs, chopped onion, and chopped celery.
Add the beaten egg and mix everything well until it's thoroughly combined. You can add an additional egg if needed.
Shape the mixture into patties, typically about 2-3 inches in diameter and ½ to ¾ inches thick. You can make them larger or smaller, depending on your preference.
Heat olive oil in a skillet over medium heat. Once the oil is hot, carefully place the salmon patties in the skillet.
Fry the patties for about 3-4 minutes on each side or until they are golden brown and crispy. Use a spatula to flip them gently to avoid breaking them.
Once cooked, transfer the salmon croquettes to a plate lined with paper towels to drain any excess oil.