My husband's grandmother used to make the BEST salmon croquettes. I've been able to come close to her creation but have added my own twist with the pineapple salsa. I always thought salmon and pineapple made a good pairing. I hope you'll like it as well!! —Souxie
For the pineapple salsa:
1 1/2 cups
crushed pineapple, undrained
finely diced red onion
finely diced green bell pepper
finely diced orange bell pepper
finely chopped fresh parsley
red wine vinegar
For the salmon croquettes:
15 ounce cans salmon, drained and cleaned (reserve the liquid from the can)
For the salsa:
In a medium size bowl, combine all of the salsa ingredients. Mix well, cover and refrugerate until ready to use.
For the croquettes:
In a large bowl, flake the salmon. Add the cracker crumbs, egg and parsley. Mix well and form into 8 croquettes. Dredge croquettes in cracker crumbs and refrigerate for 1-2 hours. Prepare deep fryer according to manufacturers directions. When ready, fry croquettes until browned, about 6-7 minutes each. Drain on paper toel and serve with pineapple salsa. To make into appetizer or Hors d'oeuvres, simply make the croquettes smaller.