Recipe,please...?

Question

I need a really good recipe for salmon croquettes,can anyone help please????

Answer 1

SALMON CROQUETTES

1 can red salmon
1 c. cold mashed potatoes
1 tsp. salt
1/4 tsp. black pepper
1 egg

Mix and shape into croquettes, chill in refrigerator. Then roll in cornmeal. Fry in deep fat.

Answer 2

1 can of salmon/ mackerel (different type of salmon)
1 small onion or half a large onion
1/2 bell pepper (optional)
2 tablespoon of seasoned salt
1 teaspoon of garlic powder
1 tablespoon of black pepper
1 egg
6 saltine crackers
2 tablespoons of cornmeal

Drain the salmon/mackerel, (you can leave the bones in); mix the ingredients together well until its like a paste (it doesn't matter their sequence). Pour 1/3 cup of oil, shortening, or margarine (whatever around the house) in a skillet. Pat the paste into patties one at a time while adding them your heated oil, until the skillet is full. Turn over them over. You will know they are getting done because the sides will begin to turn golden brown, turn and fry on each side until dark golden brown. Add oil every cycle to keep things frying!

Serve w/ biscuits(in the frozen food section) and rice!!

Answer 3

My boyfriend uses canned salmon, crushed saltine crackers, an egg, and salt & pepper. He mixes it meatloaf style. It's pretty easy. Just put the egg in the salmon and add enough crushed crackers to make it firm enough to shape but not dry. He fries them in about a 1/2 inch of oil until brown on both sides. Since he's from the south he serves it with grits, which is actually pretty good.

Answer 4

SMOKED SALMON CROQUETTES

12 ounces cream cheese, room temperature
6 ounces thinly sliced smoked salmon, chopped
2 tablespoons chopped fresh dill
1/4 teaspoon white pepper
1/2 teaspoon hot pepper sauce

1/2 cup all purpose flour
1 large egg, beaten to blend
2 cups fresh white breadcrumbs

Peanut oil (for deep-frying)
Lemon wedges

Blend cream cheese and smoked salmon in processor until almost smooth, with small salmon bits remaining. Mix in dill, white pepper and hot pepper sauce. Drop salmon mixture by generous tablespoonfuls onto large baking sheet. Refrigerate until firm, about 30 minutes.

Place flour in small bowl. Dip 1 mound of salmon mixture into flour, coating completely (shake off excess). Using hands, roll mixture into ball. Dip ball into beaten egg, then breadcrumbs, coating completely. Return to baking sheet. Repeat with remaining salmon mixture, flour, egg and breadcrumbs. Cover and refrigerate croquettes until cold, about 20 minutes. Add enough peanut oil to heavy large saucepan to reach depth of 3 inches. Heat to 350°F. Working in batches, fry croquettes until golden brown, about 2 minutes. Using tongs, transfer croquettes to paper towels; drain. Serve warm with lemon wedges.

Makes about 2 dozen.
Bon Appétit
RSVP; Indian Fields Tavern, Williamsburg VA
June 1998