Tuesday, October 11, 2011

Have My Salmon Croquettes (recipe, pareve) for Yom Tov Lunch in the Sukkah!

SALMON CROQUETTES P YIELD: 6 CROQUETTES
Salmon croquettes are a real old fashioned comfort food but can be very versatile.
Prep time: 30 min.   Frying time: 15 min.
INGREDIENTS
two 16 ounce cans salmon-drained
juice of 1 large lemon
¼ teaspoon onion powder
2 teaspoons parley flakes
1 teaspoon dill
4 eggs
½ cup unseasoned bread crumbs
1 cup or more yellow cornmeal
vegetable oil
EQUIPMENT
mixing bowl
frying pan
DIRECTIONS
  1. Place salmon on a flat surface and carefully remove all the skin and bones. Squeeze lemon juice over the salmon and mash it. Add onion powder, herbs, crumbs and 2 beaten eggs. Mix ingredients thoroughly. Lightly shape mixture into 6 medium sized croquettes with your hands. (Wear gloves while doing this.)
  2. Beat the remaining 2 eggs in a shallow dish. Pour cornmeal into another shallow dish. Dredge croquettes in cornmeal, then in egg, and then again in cornmeal. Place prepared croquettes in refrigerator for at least 15 minutes.
Fill frying pan with enough oil to come half way up the croquettes. Heat oil until very hot. Carefully place croquettes in hot oil and fry on each side until a golden brown crust has formed. Remove from oil with a slotted spoon. Drain croquettes on paper towel. Serve croquettes hot or at room temperature with cocktail sauce or catsup. Add mashed potatoes and a steamed green vegetable and you have a terrific casual meal. Serve them as a main course for lunch or a light dinner; or make them very small and use them for hors d’oeuvres.

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