Spicy Salmon Croquettes with Creamy Horseradish Dipping Sauce

Combine the dipping sauce ingredients together in a small bowl (the last four ingredients on the list); refrigerate.

Begin by opening the can of salmon and drain it – I like to de-bone (or fillet?) the salmon before using it, but you don’t have to. It’s those tiny little round bone thingy’s that gross me out so I have to get rid of them.

Next, mix the salmon and egg until combined. Then throw in the rest of the croquette ingredients. Mix together (my mother used her hands, and so do I). Then form into burger-sized patties.

Heat a grill or saute pan over medium-high heat and add the canola and chili oil. If you don’t have chili pepper oil, that’s ok – there’s enough heat in the croquettes themselves if you’re a heat-a-holic.

When the oil is hot, add the salmon croquettes to the pan. Cook them for about 5-7 minutes, or until golden brown on the bottom, then flip. Cook about another 5-7 minutes until browned on the bottom. Remove from heat.

Immediately grab a fork, cut into one and dunk it into the dipping sauce. Then get a plate and have one. Or three.