SALMON CROQUETTES WITH ROASTED RED PEPPER COULIS2 (14.75 ounce) cans pink salmon, drained
1 cup bread crumbs (use panko for a lighter touch – try the plain by Jeff Nathan Creations)
2 eggs
2 scallions, green part only, minced
2 teaspoons Dijon mustard
½ teaspoon pepper
½ teaspoon salt
2 – 4 tablespoons oilMash salmon well (do not discard bones). Mix with all remaining ingredients except oil. Heat oil in a large skillet over a medium heat. Form salmon mixture into patties and fry until brown – about 5 minutes per side. Serve warm or at room temperature. if(window.location.pathname.indexOf("656089") != -1){console.log("hedva connatix");document.getElementsByClassName("divConnatix")[0].style.display ="none";}
1 cup bread crumbs (use panko for a lighter touch – try the plain by Jeff Nathan Creations)
2 eggs
2 scallions, green part only, minced
2 teaspoons Dijon mustard
½ teaspoon pepper
½ teaspoon salt
2 – 4 tablespoons oilMash salmon well (do not discard bones). Mix with all remaining ingredients except oil. Heat oil in a large skillet over a medium heat. Form salmon mixture into patties and fry until brown – about 5 minutes per side. Serve warm or at room temperature. if(window.location.pathname.indexOf("656089") != -1){console.log("hedva connatix");document.getElementsByClassName("divConnatix")[0].style.display ="none";}
