Requests

I apologize to my loyal readers for the long delay in my postings… As many of you know I've been living between two houses for the past 6 months and it has almost driven me insane ( ok it's a short drive I know- but still …) I've also been stashing away a wonderful array of fresh veggies and fruits in my freezer in anticipation of the bleak winter months ahead…. However I have a good friend that has asked me to please post SOMETHING, so I figure it would be good to address a question he asked me a couple of months ago… Do I have a recipe for croquettes?

For all the comedians out there, no I am not cooking a popular yard game. No I'm talking about those lovely crispy patties filled with meat and flavor that you can fry up in a minimum amount of oil… There isn't a cuisine that doesn't have a form of these from the Japanese Korokke, to the Dutch Bitterballen to the Tanzanian Samaki to the American Crab Cake, croquettes are a quick easy meal.

As everyone knows you can use any minced meat to make these- and it's a good way to use up a small amount of leftover meat. But vegetables make some lovely croquettes too…The second most important ingredient in croquettes are what you use as a filler… bread crumbs, cracker crumbs, mashed potatoes can all be used to help give this cake a little more staying power. Of all the ingredients I've tried, on of my favorites is butter crackers ( you know the round brand that everything goes better on) … Unlike bread crumbs or mashed potatoes, they make a lighter patty, that doesn't soak up the cooking oil as much. They also give it a slight buttery flavor that goes well with any filling.

So I will leave you with one of my favorites- salmon patties . I am showing the recipe using canned salmon- but it works equally well with leftover grilled salmon that you have flaked. The only change with the fresh salmon is that you may need an extra egg white to keep it moist.

Salmon Patties with Tzatziki Sauce

1 can pink salmon, flaked ( I leave the skin and bones in – but it's your choice.

1 tube ( pack) Buttery Round Crackers, crumbled fine

3 spring onions chopped- use some of the dark tops

Dash of salt and peper

3 drops lemon juice

2 medium eggs

Cooking oil (olive, vegetable, canola)

Mix all ingredients together into a paste. Form into small balls and flatten- should be the size of a hamburger. Heat oil in pan and fry on medium high until light golden brown and crispy. Drain on paper towels. Serve with Zatziki sauce , pita bread and a Greek Salad. Make or pick up some baklava for dessert.

Remember there are no limits… add or subtract any ingredient you like. Sometimes I used Cajun flavors, sometimes Mexican- it's your croquette make it how you like it….