My old roommate, Leslie, used to order salmon patties every time we met for lunch at Piccadilly and I always ate a bite or two from her plate. The Piccadilly ones were good, but not fabulous. You need to add a little Mama Bee to get fabulous, even if I do use canned salmon. And let's talk about the cost of fresh salmon...
Jeez Louise in a bucket, have you seen the cost of salmon?! It was close to ten bucks a pound last I checked and there ain't no way that's coming out of my pocket in these hard times. Used to be you'd only ever see me buying fresh salmon for the grill anyway, but looks like I won't be treating myself to that luxury for a while. Anyway, you can pick up a 15 ounce can of Alaskan salmon (wild caught, no less) for between $2.25 and $2.50 at the Dollar General (or the "mall" as we call it out here in the wilds of Covington). Tastes yummy good in this recipe too, so don't think you have to get all fancy and get teeny tiny cans for an arm and a leg at Whole Foods or spend your grocery budget on fresh fish for croquettes. Heck, the name is so fancy, you shouldn't even think twice about using canned salmon anyway.
1 15 ounce can of salmon, drained
2 tablespoons mayonnaise
1 medium minced onion
1 medium minced bell pepper (I like red the best, but bell will do too!)
1 stalk of minced celery
2 cloves minced garlic
1 teaspoon minced ginger
1/2 teaspoon black pepper
1 tablespoon Worchestershire sauce
2 large eggs
1 and 1/2 cup bread crumbs (Use whatever you like. I make mine from my everyday bread.)
1/2 cup yellow cornmeal
2 tablespoons vegetable oil
Mix together the bread crumbs and cornmeal. Take one cup of this mixture and add into the salmon mixture. Stir well. Form 8 to 10 patties (3 inch patties, 1/2 inch thick).
Heat oil in a skillet. Press each patty into the extra cup of breadcrumb-cornmeal mixture, coating both sides. Fry over medium high heat for about 3 minutes each side. Drain on a paper lined plate before serving.