Salmon Croquettes

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 1 lb. can salmon
  • ½ teaspoon salt
  • cayenne pepper


From a can of salmon, opened neatly, take the fish and mince it fine; add salt and pepper, and a tablespoonful of chopped parsley or celery tops and cracker crumbs; moisten it with a raw egg and mix well, turn it out upon a dish; then roll it into cones, dip these in beaten egg seasoned with salt and pepper, roll them in bread crumbs, drop into deep, hot fat and fry a delicate brown, drain them