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Salmon Croquettes with Onion and Saltine

Name: Salmon Croquettes with Onion and Saltine
Prep time: 23 min
Total time: 53 min
Cuisine: Soul Food
Ingredients: pink salmon — 425 g; yellow onion — 140 g; eggs — 110 g; crackers — 60 g; all-purpose flour — 23 g; baking powder — 5 g; flat-leaf parsley — 7 g; black pepper — 5 g; salt — 3 g; lemon juice — 15 g; cornmeal — 80 g; peanut oil — 221 g

Salmon Croquettes with Onion and Saltine reads citrus 5.9, sourness 5.2 and allium 4.2 on Palate's 0–10 flavor X-ray — a Soul Food main, about 53 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 3.6 / 10
Sweet & Fruity — 2.4 / 10
Sour & Bright — 7.4 / 10
Bitter & Earthy — 1.5 / 10
Rich & Fat — 3.3 / 10
Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Citrus 5.9 · Sourness 5.2 · Allium 4.2 · Salinity 3.4 · Richness 2.6 · Nutty 2.3 · Herbaceous 2.2 · Sweetness 2.1 · Umami 2.0 · Warm Spice 1.8 · Earthy 1.3 · Fruity 1.2 · Heat 1.1 · Bitterness 0.9 · Floral 0.9

What's in it (12)

pink salmon — 425 g
yellow onion — 140 g
eggs — 110 g
crackers — 60 g
all-purpose flour — 23 g
baking powder — 5 g
flat-leaf parsley — 7 g
black pepper — 5 g
salt — 3 g
lemon juice — 15 g
cornmeal — 80 g
peanut oil — 221 g

Time & effort: about 53 min (23 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 98.3 kcal, 3.6 g protein, 2.4 g fat, 15.8 g carbs

Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

Tinned salmon croquettes are Sunday-morning food and payday food, and the fact that they come out of a tin is not a compromise — the tinned pink salmon is what the dish is. Fresh salmon flakes too clean and the patties fall apart; the tinned fish carries the soft bones and the oil that bind it.
Tip the drained salmon into a bowl and flake it with a fork, leaving some pieces the size of a fingernail. The soft vertebrae are edible and add calcium and structure; crush them between your fingers and leave them in. Pull out only the heavy skin and the big rib bones.
Add the grated onion with all its juice, the beaten eggs, crushed saltines, flour, baking powder, parsley, black pepper, salt and lemon juice. Mix with a fork just until it holds together when you squeeze a handful — overmixing makes them pasty. The baking powder is what gives a croquette its light, slightly puffed inside, and it is the difference between this and a salmon patty.
Chill the mixture 30 minutes; it firms up and stops sticking to your hands. Shape into 8 patties about 8 cm across and 2 cm thick, or into the traditional cones if you want to be old-fashioned about it.
Spread the cornmeal on a plate and press each patty into it on both sides and around the edge.
Heat the oil in a heavy skillet over medium until a crumb of cornmeal sizzles briskly, about 170 C (340 F). Fry the croquettes 4 minutes a side, turning once only, until they are deep gold and firm. Drain on a rack. They are eaten with grits and hot sauce for breakfast and with rice for supper.

Dishes with a similar flavor shape

Hilbet (Fenugreek and Fava Bean Paste) — Eritrean
Grilled Lamb Kebabs with Mint Yogurt — Greek
Melitzanosalata — Greek
Chicken And Black -Eyed Pea Salad On Crispy Flour Tortillas — Tex-Mex
Avgolemono Chicken and Orzo Soup — Greek

Keep reading: what citrus, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.