Salmon croquettes.

Someone on Facebook asked what did your mom make that you hated and never ate after you left.  It was back in the fifties and I can't recall that I hated anything mom made but these were my least favorite. I started thinking that they must taste better with a more modern recipe, like using fish that didn't come out of a can.  

Charlie said he liked them and thought they would be good on a hamburger bun with the topping and lettuce. We had them with a salad and potato latkes.  

The salmon I got came in two five ounce sizes so after I mixed the filler, I did not use all of it with the fish. Likewise with the bread crumbs. It only made 5 patties.

Salmon croquettes

Ingredients

• 1/4 cup mayonnaise, i used Duke, divided
4 teaspoons fresh lemon juice, divided 
2 1/2 teaspoons Dijon mustard, divided 
1/4 cup finely chopped green onions 
2 tablespoons minced red bell pepper 
1/2 teaspoon garlic powder 
1/4 teaspoon salt 
1/8 teaspoon ground red pepper 
2 (6-ounce) packages skinless, boneless pink salmon 
1 large egg, lightly beaten 
1 cup panko (Japanese breadcrumbs)
1 tablespoon canola oil 
1 tablespoon chopped fresh parsley 
1 teaspoon finely chopped capers 
1/2 teaspoon minced garlic 1/8 teaspoon salt

Step 1

Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.

Step 2

Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.

Step 3

Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.