| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Fish |
12 |
Servings |
INGREDIENTS
| 8 |
oz |
Canned salmon |
| 1 |
sm |
Onion; chopped fine |
| 1 1/2 |
c |
Cooked potato; mashed |
| 1 |
ts |
Curry powder |
| 2 |
tb |
Parsley; chopped |
| 1 |
tb |
Lemon juice |
| 1 |
|
Egg yolk; lightly beaten |
|
|
Salt |
|
|
Pepper |
| 1 |
|
Whole egg; for glazing |
| 1/4 |
c |
Milk |
|
|
Dry bread crumbs |
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@salata.com>
Date: Mon, 5 Sep 1994 22:18:06 -0400 (EDT)
Drain the salmon. Remove the bones. Flake the salmon into a bowl. Add
the chopped onion, mashed potato, curry powder, parsley, lemon juice,
lightly beaten egg yolk, salt and pepper. Mix thoroughly. Refrigerate until
firm. Mold the salmon mixture into croquette shaped (1" x 2") ovals.
Combine the whole egg with the milk. Dip the croquettes into the mixture.
Dip the coated croquettes into the bread crumbs, press on firmly.
Refrigerate for 1 hour. Preheat the oil in the deep fryer. Deep fry until
golden brown. Drain on paper towels. Serve hot.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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