| Recipe: |
White Sauce:
3 T. butter
3 T. flour
¾ c. milk
¼ t. salt
few shakes pepper
1 15 oz can salmon, drained, cleaned, and flaked
1 t. finely grated onion
1 t. parsley (if you like, mostly for color)
flour
1 egg, beaten with a little water
bread crumbs
vegetable oil
Make white sauce. Cool to almost room temp. Add half the white sauce to salmon, onion, salt, and pepper. Stir, adding more sauce until it holds together/holds shape (you’ll have a few unused tablespoons of sauce). Chill salmon mixture. Make small loaf-shaped croquettes (I usually end up with 7), put on a plate and return to fridge for 30 minutes to overnight.
To fry, heat about ½” oil to about 320 F in a skillet. Roll croquettes in flour, then egg, then breadcrumbs and gently place in oil. Fry for about 1 minute, roll 1/3, fry another minute, roll 1/3, finish. Croquettes should be golden brown. Drain on paper towels.
from Mom |
