| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs, Vegetables |
|
Fish |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(15.5-oz) pink salmon |
| 1 |
md |
Onion; diced |
| 1 |
md |
Green bell pepper; cored; seeded and diced |
| 2 |
lg |
Eggs |
| 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper; freshly ground |
|
|
Vegetable oil for cooking |
INSTRUCTIONS
From: Wayne Pridgen <pridgen@pond.com>
Date: Thu, 16 May 1996 20:41:44 -465800
Recipe by: Sylvia Woods
1. Drain the can of salmon and place the salmon in a large mixing bowl. Add
the remaining ingredients and mix thoroughly. The croquette mixture should
be moist and not too chunky.
2. Grease one or two large heavy skillets lightly with oil and heat over
medium heat. (A seasoned cast-iron skillet is perfect.) Use about 1/4 cup
of the croquette mixture to form patties 3 inches across and about 1/2 inch
thick. Cook the croquettes, turning them once, until golden brown on both
sides, about 4 minutes. Serve hot.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #88
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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