Grandmother's Salmon Croquettes

Ingredients

• 2 cans wild caught salmon
• 2 small onions minced
• 2 cups plain bread crumbs (I use gluten free)
• 1 bowl filled with bread crumbs (for rolling) (still use gluten free)
• salt and pepper to taste
• old bay to taste
• 4 eggs cracked and mixed in a shallow dish (like mixing for scrambling)
• 1 bottle of canola oil or oil of choice for frying

Bechamel sauce:

• 1.5 tbsp flour
• 1.5 tbsp butter
• 1 cup milk
• Salt and pepper to taste
• Old bay

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Instructions

• Lightly rinse canned salmon and set aside

Make Bechamel Sauce:

• Add flour and butter to a small pot over low heat and mix to combine for 2 minutes
• Add milk slowly and stir for 3 to 4 minutes until bechamel sauce thickens
• Add salt and pepper to taste

Croquettes:

• Combine salmon, minced onion, old bay, and salt & pepper to bowl and mix
• Add in bechamel sauce and stir to combine
• Add in bread crumbs and mix well
• Add more salt, pepper, and old bay to taste
• Roll mixture in hand into little football shapes and roll around in egg mixture then in bread crumb bowl, set aside each one
• Fry until golden on both sides (canola oil should be between 350-375 degrees)
• Remove carefully and set on rack to drain
• Serve with mac and cheese, tomato noodles, and green beans
• Use ketchup as a dipping sauce
• Enjoy!

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