Salmon Croquettes

Ingredients

• 2 cans (14.75 oz each) pink salmon
• 1 small yellow onion, finely grated
• 1/2 green bell pepper, minced
• 2 large eggs
• 1/2 cup fine yellow cornmeal
• 1/4 cup all-purpose flour
• 2 tablespoons chopped parsley
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 1 teaspoon hot sauce
• 1/2 cup vegetable oil
• 1 lemon, cut into wedges

Before you cook

• Drain the canned salmon well and turn it into a bowl.
• Pick through the salmon and remove the large skin pieces and any bones you do not want, mashing the soft small bones in.
• Grate the onion on the coarse holes of a box grater and squeeze out the excess juice.
• Line a plate with paper towels.

Steps

1. Flake the drained salmon with a fork until it is evenly broken up.
2. Add the grated onion, minced bell pepper, parsley, black pepper, garlic powder, seasoned salt, and hot sauce.
3. Beat the eggs and stir them into the salmon mixture.
4. Sprinkle in the cornmeal and flour and fold until the mixture just holds together when squeezed.
5. Let the mixture rest for 5 minutes so the cornmeal absorbs moisture.
6. Scoop out about 1/3 cup and shape it into a patty three quarters of an inch thick.
7. Repeat until you have eight patties, setting them on a plate.
8. Heat the oil in a large skillet over medium heat until a crumb sizzles steadily.
9. Lay in four patties and fry for 4 minutes without moving them.
10. Turn the patties carefully with a thin spatula and fry 3 to 4 minutes more.
11. Drain the croquettes on the paper towels and salt them lightly.
12. Fry the second batch and serve the croquettes hot with lemon wedges.