Salmon Croquettes

Notes: Original recipe in From Soup To Nosh as transcribed by Barbara Steppel. That version cooked the croquettes in a frying pan with a larger quantity of oil. This version doubles the recipe to make 12 croquettes that will feed 4 hungry adults, and uses less oil than the original by frying the croquettes on a flat griddle instead of a frying pan. This is a delicious dinner option during Chanukah or Passover. Leftovers make a great sandwich for lunch the next day.

Ingredients:

• 2 cans of cooked salmon, drained

• 4 large eggs (raw)

• 1/2 cup matzah meal

• 4 Tbsp sour cream

• ~2 Tbsp dried dill weed (or can use fresh)

• either 1 very small onion finely diced OR 1/2 cup dehydrated onion flakes rehydrated in 2-3 Tbsp of water or lemon juice

• Salt and pepper to taste

Instructions:

1. Mix all ingredients together in a glass bowl with a lid. Refrigerate mixture for about 30 minutes (can be longer).

2. Preheat griddle to 325 degrees. Use a pastry brush to coat the griddle surface with olive oil.

3. While griddle is heating up, form cold mixture into 12 patties about 3" or 4" in diameter and 3/4" thick. Set patties aside on a plate.

4. Once the oiled griddle sizzles when water is splashed on it, place the salmon patties on the oiled griddle, lightly squishing down on each patty with a spatula to maximize each patty's surface area that touches the griddle..

5. Fry about 5 minutes until golden brown before flipping (re-oil the griddle after each flip).

6. Serve with lemon juice and/or tartar sauce.