This is a recipe that can surely make leftovers a thing of the past.
If you do not have leftover mashed potatoes, prepare frozen
mashed potatoes to equal 1 cup.
S
A L M O N
CROQUETES
M
AKES
4 - 6 S
E R V I N G S
cup finely chopped onion
1 Tbsp. vegetable oil
1 can
oz.) salmon, drained and flaked
or 1 lb. cooked, boned and flaked salmon
1 cup prepared mashed potatoes
2 Tbsp. chopped fresh dill or 2 tsp. dillweed
Salt and pepper to taste
1 cup all-purpose flour, divided
2 eggs, lightly beaten
1. In a medium skillet, saute onion in oil until softened but not
browned. Remove skillet from heat. Stir in salmon, mashed
potatoes,
cup flour and the dill; season to taste with salt
and pepper, then blend in eggs. Spray a 13 x 9 x2-inch baking pan
with nonstick cooking spray; spread salmon mixture into pan and
chill until mixture is completely cooled and firm, at least 2 hours.
2. Pour oil into deep fryer. Set fryer temperature to
3. Line a cookie sheet with waxed paper. Place remaining
flour on a separate sheet of waxed paper. Using a knife, divide the
salmon mixture into 12 pieces. With clean, lightly floured hands,
shape each piece into a cone shape, then gently roll in flour to
coat.
4. With fryer lid closed, lower empty fryer basket into oil and quickly
bring back to highest position. Add 2 3 croquettes to the basket,
close lid and lower filled basket into oil. Fry 3 4 minutes until
golden brown. Using a metal slotted spoon remove to paper towels
to drain and keep warm.
5. Return oil to temperature before repeating procedure with
remaining croquettes.
