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  Canned salmon 16 Ounce (1 Can)
  Butter 3 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Snipped parsley 1 Tablespoon
  Lemon juice 2 Teaspoon
  Grated onion 1 Teaspoon
  Paprika 1 Dash
  Ground nutmeg 1 Dash
  Fine dry bread crumbs 1 Cup (16 tbs)
  Egg 1 , beaten
  Shortening/Cooking oil 2 Cup (32 tbs) (For Deep Fat Frying)
  Frozen peas in cream sauce 10 Ounce (1 Package)

Drain salmon, reserving 1/2 cup liquid.
Remove bones and skin; flake meat.
Melt butter in saucepan.
Blend in flour.
Add milk and reserved salmon liquid.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Add parsley, lemon juice, onion, paprika, nutmeg, 1/4 teaspoon salt, and dash pepper.
Stir in salmon; chill.
With wet hands, shape salmon mixture into 8 balls, using about 1/4 cup for each.
Roll in crumbs.
Shape balls into cones, handling lightly so crumbs remain on outside.
Dip into mixture of beaten egg and 2 tablespoons water; roll in crumbs again.
Fry a few at a time in deep, hot fat (350°) till brown and hot, about 2 1/2 to 3 minutes.
Drain on paper toweling.
Prepare peas in cream sauce according to package directions; spoon over croquettes or pass as a sauce

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5325 Calories from Fat 4357

% Daily Value*

Total Fat 492 g757.5%

Saturated Fat 131.1 g655.7%

Trans Fat 54 g

Cholesterol 444.8 mg148.3%

Sodium 3850.8 mg160.4%

Total Carbohydrates 100 g33.2%

Dietary Fiber 11 g43.9%

Sugars 12.6 g

Protein 116 g232.9%

Vitamin A 81.9% Vitamin C 46.6%

Calcium 38.3% Iron 48.3%

*Based on a 2000 Calorie diet

Salmon Croquettes Recipe