Salmon Croquettes

Ingredients

• 1 15 1/2-ounce can salmon, drained, flaked
• 2 eggs, slightly beaten
• 1 cup fine dry bread crumbs, divided
• 1/2 cup finely chopped onion
• 2 tablespoons lemon juice
• 3 tablespoons finely chopped parsley
• 1/4 teaspoon pepper
• 1 cup corn oil
• In medium bowl, toss together salmon, eggs, 2/3 cup of the bread crumbs, onion, lemon juice, parsley, salt and pepper until well blended. Shape into four patties. Coat with remaining 1/3 cup bread crumbs.
• Place on waxed paper-lined plate. Refrigerate 1 hour.
• In large skillet, heat corn oil over meduim heat. Add patties. Cook, turning once, 10 minutes or until browned. Drain on paper towles.
• Makes four.

Preparation

1. 1 15 1/2-ounce can salmon, drained, flaked
2. 2 eggs, slightly beaten
3. 1 cup fine dry bread crumbs, divided
4. 1/2 cup finely chopped onion
5. 2 tablespoons lemon juice
6. 3 tablespoons finely chopped parsley
7. 1/4 teaspoon pepper
8. 1 cup corn oil


9. In medium bowl, toss together salmon, eggs, 2/3 cup of the bread crumbs, onion, lemon juice, parsley, salt and pepper until well blended. Shape into four patties. Coat with remaining 1/3 cup bread crumbs.


10. Place on waxed paper-lined plate. Refrigerate 1 hour.


11. In large skillet, heat corn oil over meduim heat. Add patties. Cook, turning once, 10 minutes or until browned. Drain on paper towles.


12. Makes four.