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."
- 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
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.