Salmon Croquettes
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
canned salmon
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
potato flakes
|
* |
| 1 | each |
onions
grated |
|
| 1 | x |
black pepper
|
*
|
| 1 | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
canned salmon
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
potato flakes
|
* |
| 1 | each |
onions
grated |
|
| 1 | x |
black pepper
|
*
|
| 5 | ml |
baking powder
|
|
Directions
Drain salmon, reserving ¼ cup liquid.
Remvoe skin and bones.
Place salmon in mixing bowl, breaking up into smaller pieces.
Add egg, mixing thoroughly.
Stir in flour. Blend in potato flakes, onion and black pepper.
Combine baking powder and reserved ¼ cup liquid.
Stir innto salmon mixture until well combined.
Form mixture into 24 croquette.
Drop into deep hot oil and fry with out crowding for 3 to 5 minutes or until golden brown on all sides.
Drain on pepper toweling. Garnish with dill and lemon wedges.
