Salmon croquettes #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (15.5-oz) salmon; drained |
| 1 | can | (10.75-oz) cream of mushroom soup |
| 3 | tablespoons | Heaping horseradish; divided (up to) |
| ½ | cup | Milk |
| ¼ | pounds | Crackers; crumbled |
| 2 | Eggs | |
| 2 | tablespoons | Water |
| Oil for frying | ||
Directions
Combine salmon, ⅓ can soup and 2 tablespoons horseradish. Chill. Beat eggs and water. Roll 1 tablespoon salmon in crumbs; dip in eggs; then again in crumbs. Heat oil in skillet and fry croquettes until brown. Drain on paper towel. Combine rest of soup, 1 tablespoon horseradish and milk; heat to make sauce for croquettes. Make crumbs by putting crackers in plastic bag and rolling with rolling pin.
MRS N.R. HOSEY (JUDY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .