Lunchbreak: Salmon Croquettes

Midday News

Chef Kelley Davison, Bettie Lou’s

Bettie Lou’s, 5633 N. Ashland Ave., Chicago


Andersonville Restaurant Weeks

Deadline to order for the final week of Andersonville Restaurant Weeks is March 22-23 for pick-up on March 24-25.

Restaurants featured during the final week of Restaurants Weeks includeAnteprima, Bettie Lou’s Restaurant, Little Madrid, Svea Restaurant and Vincent.


Chef Kelley’s Salmon Croquettes

2 ½ cups flaked salmon or 14.75 ounce can pink salmon, bones removed

¼ cup flour

2 tablespoons of diced or chopped onion

2 tablespoons sweet corn kernels 

1 large egg, whisked

1 cup corn meal

2 tablespoons chopped red bell pepper

1 tablespoon minced fresh parsley

¼ teaspoon kosher salt

¼ teaspoon black pepper

3 tablespoons vegetable oil


In a large bowl, mix together all of the ingredients thoroughly. Be gentle so the salmon doesn’t break apart too much. Form nine evenly sized patties and gently press so they hold their shape.

To fry, add vegetable oil to a 12-inch skillet and set over medium-high heat. Once hot, cook for about 3 minutes per side or until the patties are golden brown on both sides.

Recipe note: The patties won’t hold together as tight as a turkey burgers so be gentle when putting them into the oil.


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