Easy Salmon Croquettes (Salmon Cakes)

Salmon CroquettesOh so delicious. I can remember when my mom used to make salmon cakes when I was a kid. Coupled with some Kraft Mac and Cheese (the only real Mac and Cheese) was a highlight of the evening. I once called them the Poor Man’s Salmon Cakes. We didn’t always have very much, but my mom really could cook. That is where I get some of my passion for it.

My mom made sure that I would learn how to, so to speak, wine and dine if I wanted to. I have tried it a few different ways in the past, and I didn’t realize that I was missing some of the ingredients, like egg and lemon juice. This recipe is the closest that I have come to my mom’s croquettes, and they are AWESOME and easy to make.

I used three cans of “Chicken of the Sea” boneless skinless Salmon instead of the 15 oz can that the original recipe called for. I like it this way because I can open the can and drain the juices out of it before I use them. Basically I would just press the top of the can into it and get as much of the juice out before use. Then I put them in the bowl.

I used  Saltine Crackers and crushed them in a zip lock bag. About ½ of a row of crackers equals one cup, once crushed. Add a little bit of onion, salt, pepper, egg, and lemon juice. Then pack them into little patties. The recipe said that it makes 8 patties, but I made 6. They were about 3” in diameter after I pressed them onto some parchment paper.

I got the oil hot and placed them into the pan. With a little sizzle and pop, they started to brown. I made some Mac and Cheese, and I was in HOG HEAVEN. It brought me back to the good ol’ days.

Enjoy and remember, “It doesn’t have to be difficult to be delicious.”

Click here for the recipe: Salmon Croquettes

Mustard Beef Rolls

Mustard Beef RollsAwwww! There is nothing like a slab of meat that you roll bacon into before eating. After all bacon is man’s best friend, right?

I love to cook. Not everything that I make is a winner but I think this one is definitely a keeper. The MUSTARD BEEF ROLLS, garlic mashed potatoes, and corn took about 2 hours total to put together (50 minutes of that time was the beef in the oven). The dish was not necessarily difficult, and I would say that I would do it again in the future.

I think that the following things could have made it a little eaiser though:

  • The recipe called for crumbled bacon and making that upfront from breakfast or the night before might have made the process a little eaiser and cut back some of the cleanup. This could cause a problem if you want to use the bacon drippings, but you could use butter instead.
  • See if you can have the butcher cut the flank steaks into (5) 2″x5″ pieces ahead of time – pretenderized. This way you know that the size is all ready for you to add the mix too as soon as it is ready.

The hardest part really comes from trying to roll the beef and keep the stuffing intact, but once you get them together, there is not that much left to do. You put them into the flour, fry until they start to brown, add the wine, and then cook for 50 minutes.

My wife described them as tasting like little meatloafs. Which is probably a pretty fair description of what they tasted like. So if you are up for a little experiment, check out the recipe below, and remember to “Spice up your kitchen with something new.”

Click here for recipe: Mustard Beef Rolls