Arati Menon makes Salmon Croquettes from 'Jubilee'

<p>On <i>Play Me a Recipe, </i>your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.</p><p>If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at <a href="https://dashboard.simplecast.com/accounts/c0db6101-1d42-48cd-ae54-d2ed4a94e177/shows/80e2596f-3a78-46d8-b22a-52b87634bfab/episodes/c0d50f55-ae46-49ce-b241-8af69db78f0c/burnttoast.food52.com/episodes/play-me-a-recipe-jenny-dorsey-barley-tofu-recipe-with-chili-oil?t=1m25s">1:25</a>) before starting the episode.</p><p><a href="https://food52.com/recipes/85801-best-salmon-cakes-recipe?preview=true">Toni Tipton-Martin's Salmon Croquettes</a></p><p><i>Serves 4 to 8</i></p><p>Ingredients </p><ul><li>1 (14.75-ounce) can pink salmon, or 1 pound cooked salmon</li><li>1/4 cup finely minced celery</li><li>1/2 cup finely minced onion</li><li>1 teaspoon fresh lemon juice</li><li>1 teaspoon salt, or to taste</li><li>1/2 teaspoon black pepper</li><li>1/4 teaspoon cayenne pepper (optional)</li><li>1 1/2 cups fine dried bread crumbs (preferably homemade) or cracker crumbs</li><li>Flour, for your hands</li><li>Oil, for pan-frying</li><li>Tartar or Rémoulade sauce, for serving</li></ul><ol><li>In a medium bowl, break up the salmon. If using canned, mix with a fork until the bones and skin are well blended. Stir in the celery, onion, lemon juice, salt, black pepper, cayenne (if using), the eggs, and crumbs.</li><li>With a 1/4-cup measure and lightly floured hands, scoop the salmon mixture, then shape into 8 flat discs. (Or, for bite-size hors d’oeuvres, scoop 2 tablespoons of the mixture and shape into 16 discs.)</li><li>Pour 1/2 inch oil into a large skillet and heat to 350°F over medium-high heat. (Use a thermometer, or flick in a few bread crumbs; if they sizzle a