On May 11, 11:08*am, "piedmont" > wrote:
> I'm working on this recipe right now, I used a can of sardines I had (15oz.)
> and used half baking potato and half sweet potato (15 oz.), since they did a
> 'to taste' thing on the saltNpepper I did what I usually do which is sort of
> spread the main ingredients out and sprinkle over them the SnP, probably
> about 1/2 tsp each, i also added about an 1/8 tsp of ground cayenne . On my
> way to store to buy onion. will ad about 1/4 cup chopped onion.
>
> This was out of the free amazon cookbook called, 'Favorite Dishes: A
> Columbian Autograph Souvenir Cookery Book', Carrie V. Shuman
> salmon croquettes
>
> 1 can salmon, minced fine
> 2 lrg potatoes boiled and mashed
> half a small onion chopped fine
> 2 raw eggs
> salt and black pepper
> 2 tbsp Worcestershire sauce
>
> mix well make into balls, roll in cracker dust and fry in boiling lard.
>
> --
> regards, piedmont (michael)
> The Practical BBQ'r -http://sites.google.com/site/thepracticalbbqr/
> (mawil55) Hardiness Zone 7-8

I thought croquettes were sort of cone-shaped. They always were at my
house. Salmon Croquettes was one of my mom's favorite things to
make. We never used potato or W. sauce, though, just made a really
thick bechamel as the base.

They are really good with a white sauce with hard-boiled egg chopped
up in it. Some people make a white sauce with peas - I don't like
peas.

N.