Salmon Croquettes
	
	2 eggs, lightly beaten
	1 cup day-old seasoned mashed potatoes
	1 7-3/4 ounce can salmon, drained and flaked (or about 8 ounces 
	  grilled or baked fresh salmon, flaked)
	1 tbs chopped pimento
	1 tbs fresh lemon juice
	1 tsp finely chopped onions
	¼ tsp salt
	1/8 tsp freshly ground black pepper
	1/8 tsp cayenne
	3/4 cup dried bread crumbs
	Vegetable oil for deep frying
	
	Combine one beaten egg with the potatoes, salmon, pimento, 
	lemon juice, onions, salt, black pepper and cayenne in a 
	mixing bowl. Mix gently so as not to mash the salmon. Add 
	about one-fourth cup of the bread crumbs to the mixture and 
	again mix gently. The mixture should be able to hold together 
	so that you can form the mixture into balls or patties. Form 
	the mixture into two-inch (or smaller) balls. Dip the balls 
	in the remaining beaten egg, and then dredge them in the remaining 
	one-half cup of bread crumbs. Chill the croquettes in the rerfrigerator 
	for at least one hour.
	
	Heat the oil to 360º in a deep pot or fryer. Fry the croquettes, 
	two or three at at time, for about five minutes, or until they are golden 
	brown. Drain on paper towels. 
	
	Serve warm.
	
	Makes six to ten balls, depending on the size.

	
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