Yield: 1 servings
|\N \N||\"Croquettes for breakfast? They're a favorite of the breakfast crowd|
|\N \N||At Sylvia's. These croquettes can be made entirely ahead of time and|
|\N \N||Pan-fried at the last minute. Serve them with fried eggs and grits and|
|\N \N||Pass a basket of warm biscuits.\"|
|15½ each||Ounce can pink salmon|
|1 medium||Onion, diced|
|1 medium||Green bell pepper, cored, seeded, and diced|
|¼ teaspoon||Freshly ground black pepper|
|\N \N||Vegetable oil for cooking|
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. 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. Serves 6 Note: You may have to cook the croquettes in batches. Keep the cooked ones hot on a baking sheet in a preheated 250 degree oven while cooking the rest.
From: Sylvia's Soul Food++Recipes from Harlem's World Famous Restaurant Asbury Park Press ⅔/93 Shared By: Pat Stockett Submitted By PAT STOCKETT On 07-11-95