Salmon Croquettes With Creamed Pea Sauce
|Canned salmon||14 3⁄4 Ounce (1 Can)|
|Dried dill weed||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Fine dry bread crumbs||3⁄4 Cup (12 tbs) (Plain Or Seasoned)|
|Margarine/Butter||2 Tablespoon, melted|
|Frozen peas||10 Ounce (1 Package)|
|All purpose flour||4 Teaspoon|
|White pepper||1 Dash|
|Milk||1 1⁄2 Cup (24 tbs)|
1 Grease a 13x9x2-inch baking pan. Set aside.
2 For croquettes, wash and peel potatoes; cut into quarters. In a covered medium saucepan cook potatoes in a small amount of boiling water for 20 to 25 minutes or until tender. Drain potatoes and mash. Measure 1 2/3 cups of mashed potato. Drain the salmon; remove the bones and skin.
3 In a large mixing bowl mash salmon well with a fork. Stir in the mashed potatoes, 1 beaten egg, the 3 tablespoons milk, the 1/2 teaspoon salt, dillweed, and black pepper. Refrigerate mixture about 45 minutes or until it can be easily shaped with hands. Form into 12 cones (each approximately 2 3/4 inches high and 1 3/4 inches in bottom diameter).
4 In a shallow dish toss bread crumbs with 2 tablespoons melted margarine or butter until moistened. In another shallow dish combine the 1 beaten egg and the 2 tablespoons water. Roll salmon cones in bread crumb mixture, then in egg mixture. Roll again in crumbs. Place in the prepared baking pan. Bake in a 450° oven for 20 to 25 minutes or until hot in center and golden brown.
5 Meanwhile, for sauce, cook frozen peas according to package directions; drain well. In a small saucepan melt the 2 tablespoons margarine or butter. Stir in the flour, the 1/4 teaspoon salt, and white pepper. Add the 1 1/2 cups milk. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in cooked peas; heat through