Salmon Croquettes

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 lb. can salmon
  • ½ teaspoon salt
  • cayenne pepper
  • ¼ cup cracker crumbs
  • ½ teaspoon grated onion
  • 1 well beaten egg
  • 1 tablespoon chopped parsley


From a can of salmon, opened neatly, take the fish and mince it fine; add salt and pepper, and a tablespoonful of chopped parsley or celery tops and cracker crumbs; moisten it with a raw egg and mix well, turn it out upon a dish; then roll it into cones, dip these in beaten egg seasoned with salt and pepper, roll them in bread crumbs, drop into deep, hot fat and fry a delicate brown, drain them a moment, arrange neatly on a hot dish and serve with Tartare Sauce.