Polka-dot salmon balls

Yield: 6 servings

Measure Ingredient
13 ounces Canned salmon
1 teaspoon Minced onions
2 tablespoons Diced celery
2 teaspoons Parsley -- * minced
1 teaspoon Lemon juice
1 teaspoon Green peppers -- minced
1 teaspoon Red peppers -- minced
2 tablespoons Margarine
¼ cup Flour
1 cup Milk
¼ teaspoon Dry mustard
¼ teaspoon Black pepper
1 cup Soft bread crumbs
1 \N Egg
1 tablespoon Water
¼ teaspoon Salt -- optional

* Omit parsley if desired, or use ½ teaspoon dried parsley if fresh is not available.

Drain salmon and remove the skin and bones. Mix the first seven ingredients and chill in covered bowl.

SAUCE: Melt margarine and blend in flour; add milk. Stir together thoroughly; add salt, pepper and dry mustard. Blend the 2 mixtures together. Shape into 10-12 balls and roll balls in the soft bread crumbs. Beat the egg with water; dip the salmon balls into this mixture, then back again in the bread crumbs. Heat canola or some other vegetable oil until hot. Fry the salmon balls until browned, turning as necessary.

Recipe By : Jo Anne Merrill

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