Salmon Croquettes

Note: The amount of oil you will need will depend on the size of your skillet. I used a large skillet and only used about 2 1/2 Tablespoons of oil.

1. Drain the salmon. Add it into a medium bowl and flake it using two forks. Set it aside. Melt the butter in a skillet over medium high heat. Add the onion and allow it to cook for a few minutes. Using a microplane, zest the lemon and grate the garlic into the skillet. Mix it together with the onions and cook until tender. Remove from heat and set aside to cool slighly.

2. Into the bowl with the salmon, add the onion mixture, 1 cup of cracker crumbs (you may add some more if it’s too wet), eggs, parsley, mustard, lemon juice and pepper. Mix until well blended and shape into 6 patties. Coat the patties in the extra cracker crumbs. Place the patties on a plate and cover with plastic wrap and chill in the fridge to firm up. (Even if you only chill them for 15 minutes, it makes a difference. So don’t skip this step.)

3. In a large skillet, heat the olive oil on medium high heat. Add the patties and cook patties until golden brown on the bottom side. Then flip them over to brown the other side. Place on paper towel to absorb any excess oil before serving.