MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon Croquettes
 Categories: Seafood, Vegetables, Herbs, Breads
      Yield: 2 servings
 
     14 oz Can boned, skinned salmon -OR-
      1 lb Salmon; cooked
      1 tb Olive oil
    1/2    Bell pepper; fine chopped
    1/2 c  Onion; diced
      1 cl Garlic; grated
      2 lg Eggs; lightly beaten
    1/2 c  A-P flour
      2 tb Parsley; chopped
      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
           - (optional)
 
  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, 1/4 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"-thick patties.
  
  Set up three separate plates or shallow bowls: one
  filled with the remaining 1/4 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 1/4 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.
  
  Recipe by Millie Peartree
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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