Growing up, my mother used to make great salmon croquettes. When I established my home, I found a recipe I liked, and used to make them, as well.

Messy.

Dip the salmon into beaten eggs. Try to keep the salmon together long enough to dip into bread crumbs. Shred said mixture off your fingers, and drop it into hot oil. Fry.

Well, I have found the most fantastic gluten-free mix to simplify the whole process, and create de-licious salmon croquettes without all the fuss. The secret ingredient is Gluten-free Choice Batter.

• two 5 oz cans of boneless, skinless salmon
• 3/4 C Gluten-free Choice Batter mix
• 1 C water
• vegetable oil for frying
• Tabasco Sauce, Lemon Juice, Cocktail Sauce, if desired

Preheat vegetable oil in a deep fryer, electric skillet, or frying pan to 375 degrees. Oil level should be sufficient to cover patties. (I have the oil come up to about halfway on the croquettes.)

In a bowl, thoroughly mix 3/4 C Gluten-free Choice Batter with about 1 C of water, and let stand 5 minutes. Stir again. (If you find the mixture is a bit runny, add a little more dry mix.)

Add two 5 oz cans of skinless, boneless salmon to the mixture. I like to add a few splashes of lemon juice and Tabasco sauce. Stir to mix completely.

Drop heaping tablespoons into hot oil. Cook about 5 minutes on each side, until golden and crispy.

Makes 8 good-sized patties.

There you go. Super simply. No messing with beaten eggs, or bread crumbs. Easy-peasy, and oh, so delicious.

Pilot and I add Cocktail Sauce to the croquettes for added spice. Yum!

Even if you aren’t G-F, try making these. You can use the batter mix for chicken, fish, shrimp, or veggies. These can also be baked. The recipe for that is on the box.

Let me know if you make these, how you like them.

I wish you well.

Sandy

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