• NYT E-Z Dinner - 54

    From Dave Drum@1:2320/105 to All on Mon Jan 29 13:31:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Salmon Croquettes
    Categories: Seafood, Vegetables, Herbs, Breads
    Yield: 3 servings

    14 oz Can boned, skinned salmon
    1 lb Cooked salmon
    1 tb Olive oil
    1/2 Bell pepper; fine chopped
    1/2 c Diced onion
    1 cl Garlic; grated
    2 lg Eggs; lightly beaten
    1/2 c A-P flour
    2 tb Chopped parsley
    1 ts Old Bey seafood seasoning
    1 ts Hot sauce; more for serving
    1/2 ts Kosher salt
    1/2 ts Black pepper
    1/2 c Panko bread crumbs
    2 ts Seasoning of choice, such as
    - onion powder, garlic
    - powder, paprika or a
    - combination
    Oil; for frying
    Tartar sauce; to serve
    - (opt)

    If using canned salmon, drain and discard the liquid.
    Flake the salmon into a large bowl; set aside.

    Heat olive oil in a large saute pan over medium and
    saute peppers and onions until translucent, 3 to 5
    minutes. Add garlic and saute for another 30 seconds;
    let cool slightly.

    Add the sauteed veggies to the bowl with the salmon,
    along with 1 egg, -+ cup flour, the parsley, seafood
    seasoning, hot sauce, salt and pepper. Chill the mixture
    in the refrigerator for 20 minutes, or pop into the
    freezer for 5 to 10 minutes.

    Using your hands, shape the chilled mixture into
    1-inch-thick patties.

    Set up three separate plates or shallow bowls: one
    filled with the remaining -+ cup flour, another with the
    egg and a third with the panko. Season the panko with
    the seasoning of your choice, then lightly dip each
    croquette into the flour, egg then panko, coating to
    cover. Set the croquettes aside.

    Wipe out the same pan, and heat about -+ cup vegetable or
    canola oil over medium. Drop a bread crumb in the oil,
    and see if it sizzles.

    Gently place croquettes in oil, making sure not to crowd
    the pan, and pan fry until golden brown on both sides,
    about 3 to 5 minutes per side.

    Transfer to a paper towel-lined plate and serve warm,
    with tartar sauce or hot sauce if desired.

    By: Millie Peartree

    Yield: 2 main-course servings, 4 appetizer servings

    RECIPE FROM: https://cooking.nytimes.com

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