SALMON CROQUETTES
About 16 croquettes
Please read about Deep-Frying.
Combine in a medium bowl:
- 1 ½ cups flaked cooked or canned salmon, bones and skin removed (from about 1 pound salmon)
- 1 ½ cups mashed Boiled Potatoes, using russets, or leftover mashed potatoes
- 1 large egg, beaten
- 1 tablespoon minced parsley
- 1 tablespoon minced chives
- 1 tablespoon minced dill
- 2 green onions, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Spread in separate shallow bowls:
- 1 cup flour
- 2 cups fresh bread crumbs
Whisk together in a third shallow bowl:
- 3 large eggs
Form the balls from ¼-cup scoops of the salmon mixture. Gently roll each ball in the flour until coated, dip in the beaten egg, then roll in the bread crumbs until coated. Set aside on a plate to dry for 10 minutes.
Heat to 375°F in a deep-fryer, deep heavy pot, or Dutch oven:
- 3 inches vegetable oil or shortening
Gently drop 4 croquettes at a time into the hot fat and fry until deeply browned on all sides, about 2 minutes. Remove with a slotted spoon and drain on paper towels.