Ingredients
- 3/4 pound cooked salmon, flaked
- 1 cup plain unseasoned mashed potato (approx. 2 potatoes)
- 1 teaspoon chopped fresh parsley
- 2 teaspoon chopped fresh chives
- 2 teaspoon chopped fresh dill
- 1 teaspoon minced garlic
- 1 1/4 teaspoon cayenne pepper
- 1/4 cup sour cream
- 3/4 pound cooked salmon, flaked
- 1 cup plain unseasoned mashed potato (approx. 2 potatoes)
- 1 teaspoon chopped fresh parsley
- 2 teaspoon chopped fresh chives
- 2 teaspoon chopped fresh dill
- 1 teaspoon minced garlic
- 1 1/4 teaspoon cayenne pepper
- 1/4 cup sour cream
- 1 1/2 cup flour on a large plate
- 2 cup eggs beaten in a shallow bowl
- 2 cup bread crumbs* (seasoned or unseasoned) on a large plate
Preparation
Baking Directions:
For salmon:In a non-reactive bowl, mix all ingredients well.
For breading:1. Divide croquette mixture into four patties, forming them by hand.
2.Pass each patty through the flour, then the eggs, allowing excess to drip off each time, then into the bread crumbs, pressing and moving a few times to ensure a good coating.
3.In a medium pan, preferably non-stick, melt 1 tbsp.
butter at medium-high heat until it sizzles.
4.Brown croquettes until golden on each side.
Remove to baking sheet (this can be done up to one hour ahead).
5.Finish cooking in a 375 degrees oven approximately 7 to 8 minutes until hot.
Serving Directions:
1.Serve with homemade tartar sauce.
2.Dad's preference: Day old spaghetti reheated in a casserole with melted cheddar on top!
