You are here

Salmon Croquettes With Creamed Pea Sauce

admin's picture
Ingredients
  Potatoes 3 Medium
  Canned salmon 14 3⁄4 Ounce (1 Can)
  Beaten egg 1
  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
  Water 2 Tablespoon
  Frozen peas 10 Ounce (1 Package)
  All purpose flour 4 Teaspoon
  Salt 1⁄4 Teaspoon
  White pepper 1 Dash
  Milk 1 1⁄2 Cup (24 tbs)
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Salmon

Rate It

Your rating: None
4.23846
Average: 4.2 (13 votes)