Croquettes lyonnais

Yield: 1 Servings

Measure Ingredient
5 larges Waxy potatoes, peeled and grated
2 ounces Smoked salmon, chopped
1 \N Clove garlic, crushed
1 \N Egg, beaten
1 tablespoon Chopped fresh parsley
\N \N Salt
\N \N Freshly ground black pepper
\N \N Oil, for frying

Drain potatoes in colander and pat dry. Mix with salmon, garlic and egg, then add parsley and season to taste. Form into small balls and flatten slightly. Fry in hot oil until golden brown. Drain wel l and serve hot.

NOTES : Variation: Subsitute 2 oz finely chopped kosher salami for the salmon (makes recipe Kosher/Meat). _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd, London: 1986 Recipe by: Ann Kaye and Hetty Rance Posted to MC-Recipe Digest V1 #535 by "Master Harper Gaellon" <gaellon@...> on Mar 22, 1997

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