|Egyptian Cooking: A Practical Guide|
|by Abdennour Samia|
Originally published in Egypt, this ever-popular guide to Egyptian cooking has now been revised for a North American audience.
1 - 10 of 165 for salmon croquette
Cook onion and ... and mash. Drain salmon and remove bones ... balls to make croquettes. Roll in ... oil until brown on all sides, drain on paper towels.
Mix all ingredients together and form into patties. Bake in oven or sauté in a little olive oil (doesn't matter/according to YOUR taste) until ...
Clean salmon, removing bones ... spices. Form into croquettes. Roll each ... meal and fry in vegetable oil over medium high heat until medium brown . Haynes
Mix all ingredients and shape around cheese cubes. Roll in cracker crumbs. Drop in deep fat fryer until done.
Make cream sauce ... all ingredients for croquettes except the egg, ... degrees. Deep fry until golden brown, drain and serve immediately. Serves 6 to 8.
Drain salmon; remove skin ... shape mixture into croquettes. Coat with flour. Pan fry in hot oil until golden brown, turning only once. Yield: 6 servings.
Chop up meat ... to taste. Add white sauce and crumbs to salmon. Form into patties. Roll in extra crumbs and fry to golden brown in oil. Do not over cook.
Drain salmon, reserving 1/4 ... mixture into 24 croquettes. Drop into ... toweling. Tip: If mixture is not easy to shape, cover and chill for 30-40 minutes.
Drain salmon; flake fish ... thoroughly; chill. Shape croquettes into cone, ball ... onions and add 1 cup cooked peas, drained. Serve over Salmon Croquettes.
Drain salmon (reserve juice), flake ... Shape into 3-sided croquette. Heat 1/4 ... fry croquettes on all sides until lightly brown. Makes 12-14 croquettes.
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