| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Seafood |
2 |
Servings |
INGREDIENTS
| 15 |
oz |
Can salmon |
| 1 |
|
Egg |
| 1/4 |
c |
Flour |
| 1/4 |
c |
Potato flakes |
| 1 |
|
Small onion, grated |
|
|
Black pepper |
| 1 |
ts |
Baking powder |
|
|
Oil for frying |
|
|
Dill and lemon wedges, for g |
INSTRUCTIONS
Drain salmon, reserving 1/4 cup liquid. Remvoe skin and bones. Place salmon
in mixing bowl, breaking up into smaller pieces. Add egg, mixing
thoroughly. Stir in flour. Blend in potato flakes, onion and black pepper.
Combine baking powder and reserved 1/4 cup liquid. Stir innto salmon
mixture until well combined. Form mixture into 24 croquettes. Drop into
deep hot oil and fry with out crowding for 3-5 minutes or >> until golden
brown on all sides. Drain on pepper toweling. Garnish with dill and lemon
wedges. *if mixture is not easy to shape, cover and chill for 30 to 40
minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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