You may have to cook the croquettes in batches. Keep the cooked ones hot on a baking sheet in a preheated 250 degree ovenwhile cooking the rest.
- 1 15 1/2 oz. can pink salmon
- 2 large eggs
- 1/2 cup flour
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 med. onion, siced
- 1 med. green bell pepper, cored, seeded, and diced
- Vegetable oil for cooking
Drain the can of salmon and place the salmon in a large mixing bowl. Add the remaoning ingredients and mix thoroughly. Mixture should be moist and not too chumky. Grease one or two large heavy skillets lightly with oil and heat over medium heat. (A seasoned cast-iron skillet is perfect.) Use about 1/4 cup of the croquette mixture to form patties three inches across and about 1/2 inch thick. Cook the croquettes, turning them once, until golden brown on both sides, about 4 minutes. Serve hot.
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Source: Best Recipes: April 1993
Submitted By: Linda Wilson