Title: Salmon Croquettes I DNSR31A
Categories: Seafood Salmon
Yield: 6 Servings
| 1 | c | Milk |
| 3 | tb | Flour |
| 16 | oz | Salmon, drained and flaked |
| 4 | tb | Onion, minced |
| 2 | ts | Parsley, finely chopped |
| 1 | | Celery rib, minced |
| 1 1/2 | c | Bread crumbs |
| 1 | | Egg, well beaten |
| | | Salt and pepper to taste |
| | | Oil for deep frying |
Dissolve flour in 1/4 cup milk. Add to remaining milk in a saucepan. Cook
over low heat, stirring until mixture is smooth and bubbly. Remove from
heat.
Allow to cool thoroughly. Combine this with salmon, onion, parsley,
celery, 1/2 cup bread crumbs, and egg.
Season with salt and pepper. Shape into 12 to 15 croquettes or balls.
Roll in remaining bread crumbs until completely coated. Fry croquettes in
hot oil 2 to 3 minutes or until golden. Drain. May substitute 2 cups cooked
ground chicken, 1 large or 2 small cans tuna, or 2 cups peeled, cooked,
diced shrimp for salmon. From "Jambalaya, Crawfish Pie, File Gumbo"
formatted by Mary Dishongh Bowles.