| Prep Time | 20 minutes |
| Cook Time | 8 minutes |
| Servings |
croquettes
|
Ingredients
- 1 can (6 ounces) Skinless Boneless Pink Salmon
- 1/4 cup cornbread crumbs
- 1 tablespoon self-rising flour, sifted
- 1/2 cup white onions, chopped Or chopped scallions.
- 1 egg, beaten
- 3-4 tablespoons evaporated milk A small can (5 fl oz) is perfect for this recipe.
- salt to taste
- ground black pepper to taste
- 3 tablespoons vegetable oil for frying
Ingredients
|
|
Instructions
- In large bowl, combine salmon with juice, cornbread crumbs, flour, egg, 3 tablespoons of evaporated milk, salt, and black pepper to taste.
- Stir mixture. Should be slightly smooth with lumps of cornbread crumbs. If not, add 1 more tablespoon of evaporated milk. Stir and set aside.
- Spoon vegetable oil into a medium-sized skillet. Warm over low heat until oil is hot.
- Make a croquette by slowly pouring 3 tablespoons of salmon mixture into hot oil. Repeat until no mixture remains. Makes about six patties.
- Cook 3-4 minutes over low heat. Flip over and fry until golden brown.
- Drain on paper towels. Serve hot.
Recipe Notes
VARIATION: Use chopped scallions instead of chopped white onions. Add 3 tablespoons of finely grated bell peppers, 1/4 teaspoon of minced garlic, and 1/4 teaspoon of smoked paprika to mixture before frying.