Ingredients: 

1.5-2 pounds of salmon. 

If you use a fillet, poach the fish and allow to fully cool ahead of time. Refrigerate either poached or canned salmon before making the patties until thoroughly chilled. 

3T capers, along with ¼ cup of brine from the caper jar 

(Alternatives: white wine, lemon juice, cider vinegar, or a combination of the three)

2T pancake mix of your choice

½ onion, minced

2 leaves of kale or a small bunch of parsley, separated from stems 

1 tsp salt

1 T Sri Racha sauce

2 eggs

Cornmeal

Oil for frying (I use mostly vegetable oil combined with 1T coconut oil. Avocado, grapeseed or any other high temperature oil will be fine.)

Sauce of your choice for dipping

Combine all ingredients except for cornmeal and oil in a food processor and process until well blended. 

Examine consistency of mixture and slowly add cornmeal until the mixture has about the consistency of salmon salad. It should be too soft to handle by hand but firm enough to hold its shape on a spoon. 

Shake additional cornmeal into a shallow bowl for rolling.

Heat a generous layer of oil in a sturdy skillet

Use a soup spoon to scoop out a heaping spoonful of the salmon mixture, then drag through the cornmeal. Adjust the liquid or solid ingredients in the mixture if this isn’t going well. Try to keep the mixture as soft as possible. 

Gently roll the salmon around in the cornmeal, then transfer to skillet. Press down lightly with spatula. For better browning, only fry a few croquettes at a time, leaving plenty of space around each one. 

Fry on both sides until golden brown. 

Serve with your choice of dipping sauce- I prefer Sri Racha and mayonnaise.

Recipe by Allison Sayer