Yield: 6 Servings
|1 can||(15.5-oz) pink salmon|
|1 medium||Onion; diced|
|1 medium||Green bell pepper; cored; seeded and diced|
|¼ teaspoon||Black pepper; freshly ground|
|\N \N||Vegetable oil for cooking|
From: Wayne Pridgen <pridgen@...> Date: Thu, 16 May 1996 20:41:44 -465800 Recipe by: Sylvia Woods
1. Drain the can of salmon and place the salmon in a large mixing bowl. Add the remaining ingredients and mix thoroughly. The croquette mixture should be moist and not too chunky.
2. Grease one or two large heavy skillets lightly with oil and heat over medium heat. (A seasoned cast-iron skillet is perfect.) Use about ¼ cup of the croquette mixture to form patties 3 inches across and about ½ inch thick. Cook the croquettes, turning them once, until golden brown on both sides, about 4 minutes. Serve hot.
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