Salmon Croquettes


2 cups flaked cooked 

2 cups mashed potatoes

1 1/2 teaspoons salt or 
         anchovy paste

1/4 teaspoon pepper

1 beaten egg

1 tablespoon minced parsley

1 teaspoon lemon juice



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Mix together all the ingredients. Chill, shape, bread, dry and fry the croquettes in deep fat heated to 3650.  Fry only a few at a time in the basket for about 2 to 4 minutes.


Breading to Coat 8 Croquettes:

Dip in seasoned flours.  Next dip into a mixture of 1 slightly beaten egg and 2 to 3 teaspoons milk. Then dip in dry bread crumbs.  Place on rack to dry for about 20 minutes before frying.  Drain on paper toweling.

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feeling you get when you step inside the Windsor Room 
- a journey back to a time of quiet, peaceful rest.