Salmon croquettes

Salmon croquettes

Ingredients/Components

• salt - 1/4 tsp
• cornstarch - 1 Tbsp
• water - 1 item
• oleo - 1 tsp
• lemon juice - 1/2 tsp
• salt and pepper to taste - 1 item
• minced parsley - 1 tsp
• large onion, grated - 1 item
• large can salmon, drained - 1 item
• thick white sauce - 1 c
• Chill several hours or overnight

How to make salmon croquettes:

Combine all ingredients and mix well. Chill several hours or overnight. Form into cylinder-like cones or balls. Blend 1 egg and 1 tablespoon water. Roll croquettes in fine cracker crumbs, then in egg mixture and again in cracker crumbs (or cracker meal). Fry in deep fryer at 390° or in deep fat in skillet until golden brown all over. Drain well. In place of salmon, 2 cups cooked, chopped ham, chicken or beef without bones or skin may be used.White Sauce:1 c. sweet milk1 tsp. oleo water1/4 tsp. salt1 Tbsp. cornstarch Combine milk, salt and oleo in saucepan; boil, then thicken with cornstarch stirred into water. Stir until quite thick. In place of white sauce, 1 cup onion, mushroom or celery condensed cream soup may be used.

Recipe categories: Appetizers, Dips, Salmon.