Name: Salmon Cakes (Croquettes)
Yield: 6 to 8 servings as appetizer o
Ingredients: 1 pound cooked salmon, canned or fresh; 1 small onion; 1 beaten egg; 1/2 cup soft bread crumbs; 1 tablespoon Worcestershire sauce; 1/4 to 1/2 teaspoon hot sauce; 1/4 teaspoon black pepper; 1 cup shredded sharp Cheddar cheese; 1 tablespoon finely chopped parsley; 1/4 cup flour; 4 tablespoons butter or margarine; Lemon wedges

Directions

If using canned salmon, drain and pick over carefully to remove dark cartilage and bones. Finely chop the onion. Using a fork, flake the salmon and then combine in a medium bowl with the onion, egg, bread crumbs, Worcestershire sauce, hot sauce, black pepper, cheese and parsley. Using about 1/3 cup salmon mixture for each cake, shape the mixture into rounds, about 1/2-inch thick. Sprinkle the flour on a plate or board. Dredge the patties in the flour, coating well, but dusting off excess flour. Place the patties in the refrigerator and let set for 30 minutes or longer. Heat the butter or margarine in a large skillet until foamy and hot. Add the patties and brown on both sides, cooking about 5 minutes. Remove the salmon cakes from the pan and drain on paper towels. Serve warm, with lemon wedges.

Recipe courtesy of Joyce White, author, "Soul Food"

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