MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salmon Croquettes
Categories: Seafood, Vegetables, Herbs, Breads
Yield: 3 servings

14 oz Can boned, skinned salmon
+=OR=+
1 lb Cooked salmon
1 tb Olive oil
1/2 Bell pepper; fine chopped
1/2 c Diced onion
1 cl Garlic; grated
2 lg Eggs; lightly beaten
1/2 c A-P flour
2 tb Chopped parsley
1 ts Old Bey seafood seasoning
1 ts Hot sauce; more for serving
1/2 ts Kosher salt
1/2 ts Black pepper
1/2 c Panko bread crumbs
2 ts Seasoning of choice, such as
- onion powder, garlic
- powder, paprika or a
- combination
Oil; for frying
Tartar sauce; to serve
- (opt)

If using canned salmon, drain and discard the liquid.
Flake the salmon into a large bowl; set aside.

Heat olive oil in a large saute pan over medium and
saute peppers and onions until translucent, 3 to 5
minutes. Add garlic and saute for another 30 seconds;
let cool slightly.

Add the sauteed veggies to the bowl with the salmon,
along with 1 egg, -+ cup flour, the parsley, seafood
seasoning, hot sauce, salt and pepper. Chill the mixture
in the refrigerator for 20 minutes, or pop into the
freezer for 5 to 10 minutes.

Using your hands, shape the chilled mixture into
1-inch-thick patties.

Set up three separate plates or shallow bowls: one
filled with the remaining -+ cup flour, another with the
egg and a third with the panko. Season the panko with
the seasoning of your choice, then lightly dip each
croquette into the flour, egg then panko, coating to
cover. Set the croquettes aside.

Wipe out the same pan, and heat about -+ cup vegetable or
canola oil over medium. Drop a bread crumb in the oil,
and see if it sizzles.

Gently place croquettes in oil, making sure not to crowd
the pan, and pan fry until golden brown on both sides,
about 3 to 5 minutes per side.

Transfer to a paper towel-lined plate and serve warm,
with tartar sauce or hot sauce if desired.

By: Millie Peartree

Yield: 2 main-course servings, 4 appetizer servings

RECIPE FROM: https://cooking.nytimes.com

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