SALMON CROQUETTES (THE PINK TEACUP)

Salmon Croquettes (The Pink Teacup) image

Provided by Bryan Miller

Time 20m

Yield 12 croquettes

Number Of Ingredients 7

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Ingredients

2 pounds of salmon fillets, poached in court bouillon (see recipe), or 2 15 1/2-ounce cans of salmon
1 large onion, finely chopped
3 eggs
1 cup cooked rice
Salt and black pepper to taste
Flour for coating
2 cups vegetable oil for pan frying

Steps:

Drain the salmon and reserve court bouillon (or juice from cans). Place salmon in a bowl and add onion, eggs, rice, salt and black pepper to taste. Stir well and mash salmon with a hand masher. Add a little court bouillon (or juice) so that the mixture is moist but not soupy.
Make oblong patties with an ice- cream scoop. Roll patties in flour and pan-fry in 350-degree oil. Brown on both sides. Drain on paper towels.

Nutrition Facts : @context http, Calories 531, UnsaturatedFat 40 grams, Carbohydrate 6 grams, Fat 49 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 351 milligrams, Sugar 1 gram, TransFat 0 grams