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.
Open and drain cans of salmon. Clean by removing skin and
Steam salmon filet. Chill and flake apart.<
eserve liquid.
Flake the salmon and set aside.
Melt
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.
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.
Drain liquid from salmon into measuring cup; add milk
ash until smooth.
Add salmon, green onion, egg, parsley and
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.
Drain liquid from salmon.
Remove large bones, skin,
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.
Combine milk and 2 1/2 quarts bread crumbs; mix until there are no lumps.
Add all ingredients, except cracker crumbs; to milk and crumb mixture; mix well.
Cover container with waxed paper; store in refrigerator to chill well before shaping.
Dip chilled mixture with a number 12 scoop; shape into croquettes.
Roll in crumbs. Fry in deep fat (350\u00b0) until golden brown.
May be baked as a loaf or in 2-ounce patties and grilled on a 375\u00b0 griddle without coating.
Drain salmon; place in mixing bowl. Flake
In medium size bowl, mix all the ingredients together well. Put in refrigerator for 1 or 2 hours.
Remove from refrigerator, form into croquettes and pan fry in butter on high until browned on both sides.
Then, lower heat and let simmer until croquettes are done.
(While simmering, you may want to add a little water to pan in order to keep croquettes moist.)
Brown onion in butter until clear.
Add enough flour to thicken.
Stir in all of the salmon juice and milk.
When this thickens, add mashed salmon and lemon juice.
Mix well.
Chill for 3 to 5 hours.
When thoroughly chilled, shape into croquettes. Dip in beaten egg and roll in crumbs.
Fry in hot oil until tender.
Serves 4.
Drain salmon and set aside.
Add milk to reserved liquid to make 1 cup.
Saute onions in butter.
Combine salt, pepper, hot sauce and flour.
Add milk mixture and cook until thick.
Add salmon, lemon juice and corn flakes.
Shape into croquettes and roll in corn flake crumbs.
Refrigerate 1 hour.
Bake in hot oven at 400\u00b0 for 25 minutes.