Baked Salmon Croquettes With Quick Tomato Sauce
|Canned salmon||1 Pound, drained (450 Gram)|
|Butter||1 Teaspoon (for greasing)|
|Onion||1 , diced|
|Eggs||2 , beaten|
|Mayonnaise||45 Milliliter (3 Tablespoon)|
|Fresh parsley||15 Milliliter, chopped (1 Tablespoon)|
|Potatoes||2 Medium, cooked and dry mashed|
|Water||15 Milliliter (1 Tablespoon)|
|Dried bread crumbs||500 Milliliter (2 Cups)|
|Parmesan cheese||15 Milliliter, grated (1 Tablespoon)|
|Tomato sauce||85 Milliliter (1/3 Cup)|
|Chicken stock cube||1⁄2|
1 Preheat the oven to at 350°F (180°C)
2 Lightly grease a baking dish.
3 Remove bones from salmon.
4 Crumble fish into a bowl.
5 Combine with onion, 1 egg, mayonnaise, parsley and mashed potatoes.
6 Take spoonfuls and mold into croquette shapes (oval).
7 Refrigerate for 1 hour.
8 In a bowl, mix the other egg with water.
9 In another bowl mix bread crumbs with cheese.
10 Dip croquettes into egg mixture.
11 Toss in bread crumb and cheese mixture.
12 Refrigerate for another 1 hour.
13 Meanwhile, prepare the sauce, in a pan, mix the sauce ingredients together and bring to a boil (or microwave on HIGH 2 minutes).
14 Remove from the heat.
15 Stir well and pour into a gravy boat.
16 In the prepared baking dish, arrange croquettes.
17 Bake for 15-20 minutes.
18 Serve the hot baked croquettes accompanied with the sauce.