Time needed:
20 minutes or less

Number of servings:
5

Description:
This is an all time favorite in our family! My mother grew up eating the croquettes my Granny made, my brother and I grew up eating the ones Mom made, and now my little boy is enjoying this yummy recipe! It is very easy to make and there is little mess to clean up afterwards. Also, if your kids are just learning to help out in the kitchen, this is a perfect thing to get them started on!

Ingredients:
One 15-ounce can red sock-eye salmon
20-25 saltine crackers, crushed (kids like to put these in a baggie and do the crushing)
One egg
2-3 tablespoons vegetable oil
One medium package frozen baby lima beans
1 cup water
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup frozen chopped onion
One cup uncooked rice
2 cups water

Instructions:
1. Cook rice according to package directions.
2. While rice is cooking, put limas, one cup of water, salt, pepper, and onion in a saucepan and cook on high heat until water boils. Reduce to medium high heat.
3. In the meantime, drain liquid from salmon and put in a mixing bowl (not the liquid, the salmon!).
4. Add crushed crackers and the egg to the salmon and mix everything together. Form five patties and set aside.
5. Put 2 tablespoons of oil in skillet and preheat on high heat until oil pops.
6. Place patties in hot oil and reduce to medium high heat. Allow to cook for 3-4 minutes before turning.
7. While patties are cooking on one side, use a potato masher or a fork to mash some of the lima beans as they cook (I usually mash about 1/3 of them). Allow them to continue cooking until everything else is ready. Add more water (by 1/8 cupfuls) as needed.
8. After turning salmon patties, allow to cook for about 3 minutes on second side.
9. When you serve them, challenge your kids to see how many tiny round salmon bones they can find in their croquettes! (These bones are perfectly safe to eat!)