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Salmon CroquettesSalmon Croquettes

Drain salmon. Place salmon in a bowl; flake well and remove bones. Stir in lemon juice, mashed potato and onion. Add beaten egg; mix well. Add enough flour to hold mixture together. Shape croquettes (circular or cylindrical to preference). Heat vegetable oil in large cooking pot; carefully drop croquettes in hot oil. Cook until browned; remove with a steel slotted spoon and drain on paper towels. Recipe makes enough for six to eight servings.

Suggestion: Serve Salmon Croquettes over shredded lettuce and top with thin-sliced red bell pepper and sprinkles of dried parsley.

*Salmon Croquettes image: Deramaenrama (2006; free content license). Image used under the Creative Commons Attribution 2.0 Generic license.


Related Link:

Global Seafood Cookbook


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