Salmon Croquettes with Cheese Grits

Ingredients

• 15 oz canned salmon
• 1 large egg
• ½ cup bread crumbs
• ¼ yellow onion
• 2 tbsp fresh parsley
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup vegetable oil
• 1 cup quick-cooking grits
• 4 cup water
• 1 cup cheddar cheese, shredded
• 2 tbsp butter
• ½ cup milk (optional)
• 1 tsp hot sauce (optional)

Steps

1. Drain salmon and remove any large bones or skin. Flake the salmon into a large bowl.
2. Finely dice the onion and chop the parsley. Add onion, parsley, egg, bread crumbs, Dijon mustard, salt, and pepper to the salmon. Mix gently until just combined.
3. Form the salmon mixture into 8-10 patties (croquettes).
4. Heat vegetable oil in a large skillet over medium-high heat. Fry croquettes for 3-4 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
5. While croquettes cook, bring water to a boil in a medium saucepan. Slowly whisk in grits, reduce heat to low, cover, and cook according to package directions (usually 5-7 minutes), stirring occasionally.
6. Stir in shredded cheddar cheese, butter, and milk (if using) into the cooked grits until cheese is melted and grits are creamy. Season with salt and pepper to taste.
7. Serve the salmon croquettes immediately with the hot cheese grits. Add hot sauce if desired.