Ingredients
Method
- If using canned salmon, drain thoroughly and pick through to remove any bones or skin pieces. If using fresh cooked salmon, flake into bite-sized pieces and check carefully for bones.
- In a large bowl, combine the flaked salmon, matzo meal, beaten eggs, fresh dill, minced onion, lemon juice, salt, and pepper. Mix gently with a fork until just combined.
- Cover the bowl and refrigerate for 30 minutes. This helps the matzo meal absorb moisture and makes the croquettes easier to shape.
- Remove the mixture from the fridge and form into 8 patties, about 3 inches wide and 1/2 inch thick. Use your hands to gently compress each patty so it holds together.
- Heat the vegetable oil in a large skillet over medium heat. When the oil shimmers but doesn't smoke, carefully add the croquettes, leaving space between each one.
- Cook for 3-4 minutes on the first side until golden brown and crispy. Flip carefully with a spatula and cook another 3-4 minutes until the second side is golden.
- Transfer to a paper towel-lined plate to drain briefly before serving warm.
Notes
Croquettes can be formed up to 4 hours ahead and kept covered in the refrigerator. Leftover croquettes reheat well in a 350°F oven for 8-10 minutes. For extra crispy results, you can lightly dust the formed patties with additional matzo meal before frying.