- One 5-ounce can salmon (or 5 ounces fresh salmon, cooked)
- 1 potato, peeled, boiled and mashed
- 1 egg
- Lemon juice, to taste
- Hot sauce, preferably Tabasco, to taste
- Salt and freshly ground black pepper, to taste
- cornflakes, crushed (or seasoned breadcrumbs)
- Shortening (or oil), for cooking
Sheila Kinnard, Sheinelle Jones' mom, shares the story behind this family recipe: "This recipe is actually passed down from my grandmother, Granny Pace, who catered for a living. When Sheinelle would come home to visit from Northwestern, I always fixed her favorite salmon croquettes. We like them on the spicy side, but you can make them as hot or mild as you like."
Drain and chop the salmon. In a medium bowl, combine the salmon, potato, egg, lemon juice and hot sauce, season with salt and pepper and mix thoroughly. Add enough cornflakes to give the mixture a firm but still moldable texture. Form the mixture into patties. Roll the patties in additional cornflake crumbs.
Heat the shortening in a sauté pan over medium-high heat. Fry the patties for about 2-3 minutes on each side. Drain on a paper towel-lined plate. Serve hot or at room temperature.