Salmon Croquettes
Yield
1 batchPrep
25 minCook
15 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
salmon
pink |
*
|
| 1 | medium |
onions
diced |
|
| 1 | medium |
green bell peppers
cored, seeded and diced |
|
| 2 | large |
eggs
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | x |
vegetable oil
for cooking |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
salmon
pink |
*
|
| 1 | medium |
onions
diced |
|
| 1 | medium |
green bell peppers
cored, seeded and diced |
|
| 2 | large |
eggs
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 1 | x |
vegetable oil
for cooking |
*
|
Directions
1) Drain the can of salmon and place the salmon in a large mixing bowl. Add the remaining ingredients and mix thoroughly. The croquette mixture should be moist and not too chunky.
2) Grease one or two large heavy skillets lightly with oil and heat over medium heat. (A seasoned cast-iron skillet is perfect.) Use about ¼ cup of the croquette mixture to form patties 3 inches across and about ½ inch thick. Cook the croquettes, turning them once, until golden brown on both sides, about 4 minutes. Serve hot.
