Drain salmon and remove waste and bones.
Crumble into a bowl. Add beaten raw egg, cracker crumbs, salt and pepper.
Mix well. Shape into salmon croquettes and roll into corn meal to coat completely.
Fry in preheated cooking oil until lightly browned on all sides.
nd garlic powder.
Add salmon, season with salt and pepper
Drain liquid from salmon into measuring cup; add milk
Make a cream sauce by blending butter with flour and salt. Stir in milk; cook until thickened (use rounded tablespoonful measure in this recipe so your sauce will be thick).
Set aside until cold.
Drain salmon; take out skin and bone.
Add slightly beaten egg, lemon juice and the white sauce to the salmon.
Place in refrigerator to chill for at least an hour, then shape into croquettes.
Roll in fine cracker crumbs and fry in hot fat.
Drain on paper towels.
Drain salmon; remove skin and bones.
Add parsley, lemon juice, Worcestershire sauce, salt, pepper and white sauce.
Blend well; chill.
Shape into croquettes.
Roll in bread crumbs; dip in slightly beaten egg to which a little water has been added.
Roll again in crumbs.
Fry in deep hot fat for 3 to 5 minutes; drain.
heet of aluminum foil, place salmon fillet in the middle with
Open and drain cans of salmon. Clean by removing skin and
eserve liquid.
Flake the salmon and set aside.
Melt
Steam salmon filet. Chill and flake apart.<
eason with salt, pepper and soul food seasoning.
Place the turkey
Put all ingredients (including the liquid from salmon) into a mixing bowl.
Break salmon so there are no lumps.
Stir briskly so all ingredients are well mixed.
Do not let mixture set.
Use right away.
Heat enough oil in fryer so that croquettes can float to the top.
Scoop a rounded tablespoonful of mixture and slide into hot oil.
Croquettes brown quickly.
Turn a couple of times. After fried evenly, remove with a slotted spoon and place on a paper towel to absorb oil.
Serve hot!
Flake salmon into a bowl. Add mashed potatoes, onion and parsley. Season to taste and mix well to combine. Shape into 8 round patties. Dust each with flour, brush with egg and coat with breadcrumbs, shaking off excess.
Heat oil in a large frying pan on medium. Cook croquettes 3-4 mins on each side, until golden brown. Serve with a green salad and lemon wedges.
Put both cans of salmon with the juice in a
nd salmon.
Chill several hours.
Shape into 8 croquettes.
Mash down salmon (be sure the soft bones are mashed thoroughly).
Add 1/2 cup bread crumbs, mayonnaise, eggs, green pepper, onion, salt, paprika, mustard and lemon juice; mix well. Chill for several hours.
Shape salmon mixture into 12 small or 8 large croquettes.
Coat with additional bread crumbs until well covered.
Heat oil in large skillet over medium heat; brown croquettes on all sides.
Makes 4 servings.
Drain the salmon well and flake; also crush bones and leave in.
Beat the egg and add to the salmon.
Add salt, pepper, onion, lemon juice and cracker crumbs.
Mix well.
Shape into croquettes. Roll the croquettes in flour.
Fry in hot oil until brown.
Flake salmon; add onion, lemon juice, mashed potatoes and mix well.
Form into croquettes desired size and shape and roll in cracker crumbs, dip in slightly beaten egg diluted with water, roll in crumbs again. Fry in oil until brown.
Drain on absorbent paper.
Makes 5 to 6 croquettes.
ash until smooth.
Add salmon, green onion, egg, parsley and
Remove skin and bones from salmon; flake salmon with a fork. Saute onion in margarine until tender; remove from heat and stir in salmon and everything else but the oil.
Form into 1 x 1 x 2 1/2-inch croquettes or small balls.
Coat with additional flour and deep fry in hot oil (375\u00b0) until golden brown.
Drain.
Drain liquid from salmon.
Remove large bones, skin,