BBQ
RECIPES
SALMON
CROQUETTES RECIPE
250
g (8 oz.) can salmon
1
tablespoon lemon Juice
1
small onion
I
egg-yolk
1
½ cups mashed potato, (3 medium potatoes approx.)
Salt,
pepper
I
egg, for glazing
¼
cup milk
1
teaspoon curry powder
packaged
dry breadcrumbs
2
tablespoons chopped parsley
Oil
for deep-trying
Drain
the salmon, remove bones and flake into bowl.
Peel
and finely chop onion, add to salmon with potato, curry powder, parsley. lemon
juice, lightly beaten egg-yolk and salt and pepper and mix thoroughly.
Refrigerate
until firm.
Mould
mixture into croquette shapes, approximately 2.5 cm (I in.) thick by 5 cm (2
in.) long.
Dip
croquettes into combined beaten egg and milk, coat in the breadcrumbs, press
on firmly.
Refrigerate
for 1 hour.
Deep-fry
in hot oil until golden brown and drain on absorbent paper.
Makes
about 12.
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