Spicy Salmon Croquettes with Creamy Horseradish Dipping Sauce

1. 1

   Combine the dipping sauce ingredients together in a small bowl (the last four ingredients on the list); refrigerate.

2. 2

   Begin by opening the can of salmon and drain it I like to de-bone (or fillet?)

3. 3

   the salmon before using it, but you dont have to.

4. 4

   Its those tiny little round bone thingys that gross me out so I have to get rid of them.

5. 5

   Next, mix the salmon and egg until combined.

6. 6

   Then throw in the rest of the croquette ingredients.

7. 7

   Mix together (my mother used her hands, and so do I).

8. 8

   Then form into burger-sized patties.

9. 9

   Heat a grill or saute pan over medium-high heat and add the canola and chili oil.

10. 10

    If you dont have chili pepper oil, thats ok theres enough heat in the croquettes themselves if youre a heat-a-holic.

11. 11

    When the oil is hot, add the salmon croquettes to the pan.

12. 12

    Cook them for about 5-7 minutes, or until golden brown on the bottom, then flip.

13. 13

    Cook about another 5-7 minutes until browned on the bottom.

14. 14

    Remove from heat.

15. 15

    Immediately grab a fork, cut into one and dunk it into the dipping sauce.

16. 16

    Then get a plate and have one.

17. 17

    Or three.

* Per serving · 4 servings · Values may vary.