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LIBBY'S SALMON CROQUETTES | |
1 potato 1 can pink salmon 1 small chopped onion 1 cup yellow cornmeal 1/2 cup flour 1 tsp. Lawry's seasoned salt 1/2 tsp. black pepper Cook onion and potato in a small amount of water until tender; drain and mash. Drain salmon and remove bones and skin, break up with a fork. Combine potato mixture, salmon and 1 egg; set aside. Heat about 1 1/2 cups vegetable oil in a skillet, until hot but not smoking. Mix cornmeal, flour, seasoned salt and black pepper. Shape salmon mixture into small balls to make croquettes. Roll in cornmeal mixture, and fry in hot oil until brown on all sides, drain on paper towels. Submitted by: elizabeth carter |
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