Yield: 6 Servings
|1 can||(15.5-oz) salmon; drained|
|1 can||(10.75-oz) cream of mushroom soup|
|3 tablespoons||Heaping horseradish; divided (up to)|
|¼ pounds||Crackers; crumbled|
|Oil for frying|
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)
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, .