Originally published on Food and Fond Memories on September 30, 2011 by sandyaxelrod Leave a Comment (Edit)
A loose leaf book with yellowed pages and hand written recipes.

Mommy’s Recipe Given to Me in 1969

A turquoise plate topped with Salmon Croquettes and Potatoes with Roasted Asparagus sitting on a butcher block

Salmon Croquettes and Potatoes with Roasted Asparagus

I know in most parts of the country the weather is cooling down a bit, but not here in South Florida. In may technically be Autumn but it still sure feels like summer. So when I plan dinner my heart wants to make warming comfort food but my head knows I shouldn’t make the air conditioner work overtime.
A glass bowl with a spoon and salmon croquette mixture sitting on a counter next to a stove with a frying pan with oil heating.

Salmon Mixture

A frying pan with flattened spoonful of salmon batter frying

Fry by Flattened Spoons Full

Potatoes and Onions in a large Pot

Potatoes and Onions in the Pot

The other night I was trying to figure out what to make for dinner and I remembered a dish that my mother used to make when I was growing up. Her Salmon Croquettes with Potatoes fit my criteria for being comforting without heating up the kitchen. Although she always referred to them as croquettes they are really more like pancakes and they are crispy and delicious. This is one of those meals that tastes so good that you can’t believe it’s so easy to make.
A frying pan with bubbling oil and golden brown salmon pancakes

Fry Until Golden and Crisp on Both Sides

A multicolor striped square plate topped with paper towels and cooked salmon pancakes

Drain the Cooked Croquettes on Paper Towels

Every time I taste this combination of flavors I am taken back to my childhood. This was a Tuesday night dinner. Every single Tuesday, rain, snow or bright sunshine, my mother took the train to center city Philadelphia to go shopping. When I was a teenager I used to meet her after school at the Eagle statue in John Wanamaker’s Department Store. We would have a ritual of going to their coffee shop and ordering tea sandwiches and rum raisin ice cream. And then we would shop for bargains! We would shop till we dropped and then take the train home. Arriving home just in time to prepare something quick and tasty and ready when my daddy got home for dinner. One week would be the Salmon Croquettes and potatoes, the next would be Fried Tuna with a tossed salad. And every meal started with either a wedge of cantaloupe, a half a grapefruit or soup. It was Hot Navy Bean soup in winter and Chilled Beet Borscht with Sour Cream and Diced Cucumber in the summer.
A turquoise plate topped with Salmon Croquettes and Potatoes with Roasted Asparagus sitting on a butcher block

Salmon Croquettes and Potatoes with Roasted Asparagus

Steve and I don’t usually have courses for our weeknight dinners so the other night it was just the salmon croquettes, the fabulous potatoes and savory roasted asparagus for us. All you need to make this wonderful meal, besides the pencil thin fresh asparagus, is two cans of salmon, a couple of eggs, a teeny bit of Wondra flour, Yukon gold potatoes, onions and salt and pepper. I can still hear Mommy say to me “the key to making this taste so good is lots and lots of black pepper!” Print

Mommy’s Salmon Croquettes and Potatoes

A turquoise plate topped with Salmon Croquettes and Potatoes with Roasted Asparagus sitting on a butcher block
  • Author: Sandy Axelrod
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings
  • Category: Seafood
  • Method: Frying
  • Cuisine: American

Ingredients

For the Salmon Croquettes:   2 (7-ounce) cans salmon, drained 3 eggs 1-2 tablespoons Wondra flour Kosher salt and lots of freshly ground black pepper 2 tablespoons canola oil For the potatoes:   3-4 Yukon Gold potatoes, peeled and cut into chunks 1 Spanish onion, diced 2 tablespoons olive oil Kosher salt and lots of freshly ground black pepper

Instructions

For the Salmon Croquettes: Mash the salmon in a medium bowl and mix in the eggs along with 1-2 tablespoons of Wondra flour to bind mixture together. Heat the oil in a large saute pan over medium-high heat until shimmering. Add salmon mixture by spoons full to hot oil and flatten to spread into rounds. Cook a couple of minutes on each side until nicely golden brown and crisp. Drain on paper towels and transfer to a 300F oven to keep warm. For the Potatoes: Place all of the ingredients in a medium saucepan along with 3/4 cup water and bring to a boil over high heat. Reduce to a simmer and cook covered for about 20 minutes until the potatoes are tender and the water has almost completely evaporated.

Keywords: Mommy's Salmon Croquettes and Potatoes, salmon croquettes, canned salmon, potatoes