Savvy & Chic Salmon Croquet – Simple, Supper on a Shoestring

Savvy & Chic Salmon Croquet – Simple, Supper on a Shoestring

It’s Day 239 of the Pink Collar Savvy & Chic on Purpose Project, and I’m feeling Pink Collar Savvy & Chic because I had a productive work day, a sweet conversation with my tween son, and made salmon croquet – a simple supper on a shoestring. As I mentioned in last night’s post, I’m dealing with some Ds that are making me very cognizant of my finances. I try to be a good steward of our resources, and one of the ways I like saving money is getting back to the basic meals I enjoyed as a child. We were very poor and so many of our suppers came out of a can. One of them was salmon croquet, served by stepfather’s mother-in-law (my half-brother’s father remarried and I had to tag along on for his visitation, now called parenting time). I detested going, but this simple, standard  meal made it tolerable. Later I learned croquet was just a fancy word for patty and that I could make them with just a can of salmon, eggs, and saltines. Every time I serve it, it takes me back in time and I’m thankful for Donna, who, with my brother and me added into the mix, had more mouths to feed than money. Still she minimized the inconvenience and maximized a couple of cans of salmon to make this simple supper on a shoestring.

Salmon croquet & asparagus on a pretty Simply Shabby Chic plate.                                                        My southern Kentucky roots are evident in my love of Red Hot hot sauce!

When I first made salmon croquet for my hubby and stepsons, they were skeptical to say the least. Tonight, not a bite of it or the can cut asparagus spears that I drained and sautéed in fat free butter with salt and pepper, is left over. If you’d like to try it, here’s the recipe:

Savvy & Chic Salmon Croquet

Total Prep & Cook Time: 15-20 minutes for 5-6 patties

Double or triple the ingedients depending on how many servings are needed.


1 can of salmon

2 eggs

8 saltine crackers

Pink Himalayan seasoning salt (of course!)

Spray canola oil


Heat skillet on medium heat

Drain juice from salmon and remove bones

Pour salmon in mixing bowl

Stir in two eggs

Smash saltines until fine

Stir saltines into mixture

Sprinkle mixture with Pink Himalayan salt to taste

Form small fist sized patties

Spray heated skillet with canola oil spray

Heat patties until golden brown on both sides, making sure the insides are cooked

Serve hot so they don’t dry out


This is just one batch for my big fat blended family!                                                                                       I have a large skillet with a second handle just so I can lift it if I need to drain grease!

As a Pink Collar Savvy & Chic on Purpose woman who loves “bringing home the bacon (or salmon in this case), and frying it up in a pan” (Remember that Enjoli perfume commercial?), it really does feel good to feed my family a nostalgic, nutritious meal without breaking the bank. And it’s yet another way to minimize my barriers and maximize beauty and my best life. Just because I’m watching my wallet and serving a meal that came out of cans doesn’t mean I have to serve it on a paper plates. For me, placing it on china makes the presentation of my Pink Collar salmon croquet pretty – even though it’s simple and on a shoestring.

If you’re Pink Collar Savvy & Chic on Purpose and give this recipe a try, I’d love to hear what you think. Thanks!

Be savvy & chic,

~Pink Collar  Coach

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