| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 13 |
oz |
Canned salmon |
| 1 |
ts |
Minced onions |
| 2 |
tb |
Diced celery |
| 2 |
ts |
Parsley — * minced |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Green peppers — minced |
| 1 |
ts |
Red peppers — minced |
| 2 |
tb |
Margarine |
| 1/4 |
c |
Flour |
| 1 |
c |
Milk |
| 1/4 |
ts |
Dry mustard |
| 1/4 |
ts |
Black pepper |
| 1 |
c |
Soft bread crumbs |
| 1 |
|
Egg |
| 1 |
tb |
Water |
| 1/4 |
ts |
Salt — optional |
INSTRUCTIONS
* Omit parsley if desired, or use 1/2 teaspoon dried parsley if fresh is
not available.
Drain salmon and remove the skin and bones. Mix the first seven ingredients
and chill in covered bowl.
SAUCE: Melt margarine and blend in flour; add milk. Stir together
thoroughly; add salt, pepper and dry mustard. Blend the 2 mixtures
together. Shape into 10-12 balls and roll balls in the soft bread crumbs.
Beat the egg with water; dip the salmon balls into this mixture, then back
again in the bread crumbs. Heat canola or some other vegetable oil until
hot. Fry the salmon balls until browned, turning as necessary.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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