Recipe: Salmon Croquettes with Variations (using bread crumbs)

SALMON CROQUETTES

1 cup milk, divided use
3 tbsp flour
1 (16 oz) can salmon, drained and flaked
1 1/2 cups bread crumbs, divided use
1 egg, well beaten
4 tbsp minced onion
1 celery rib, minced
2 tsp finely chopped fresh parsley
salt and pepper (to taste)
oil (for deep frying)

Place 3/4 cup milk in a saucepan.

Dissolve flour in the remaining 1/4 cup milk; add to milk in a saucepan. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Allow to cool thoroughly.

Combine the cooled milk mixture with salmon, 1/2 cup bread crumbs, egg, onion, celery, and parsley. Season with salt and pepper. Shape into 12 to 15 croquettes or balls. Roll in remaining bread crumbs until completely coated.

Fry croquettes in hot oil 2 to 3 minutes or until golden. Drain.

VARIATIONS:
May substitute 2 cups cooked ground chicken, 1 large or 2 small cans tuna, or 2 cups peeled, cooked, diced shrimp for salmon.

Servings: 6
Source: Jambalaya, Crawfish Pie, File Gumbo