Sunbeam ODF 510, ODF 520 manual L M O N Croquetes

This is a recipe that can surely make leftovers a thing of the past. If you do not have leftover mashed potatoes, prepare frozen mashed potatoes to equal 1 cup.

S A L M O N CROQUETES

M AKES 4 - 6 SE R V I N G S

l/2 cup finely chopped onion 1 Tbsp. vegetable oil

1 can (74-7/Z oz.) salmon, drained and flaked or 1 lb. cooked, boned and flaked salmon

1 cup prepared mashed potatoes

2 Tbsp. chopped fresh dill or 2 tsp. dillweed Salt and pepper to taste

1cup all-purpose flour, divided

2 eggs, lightly beaten

1.In a medium skillet, saute onion in oil until softened but not browned. Remove skillet from heat. Stir in salmon, mashed potatoes, l/2 cup flour and the dill; season to taste with salt

and pepper, then blend in eggs. Spray a 13 x 9 x2-inch baking pan with nonstick cooking spray; spread salmon mixture into pan and chill until mixture is completely cooled and firm, at least 2 hours.

2.Pour oil into deep fryer. Set fryer temperature to 375”F/190”C.

3.Line a cookie sheet with waxed paper. Place remaining ~/~-CUP flour on a separate sheet of waxed paper. Using a knife, divide the salmon mixture into 12 pieces. With clean, lightly floured hands, shape each piece into a cone shape, then gently roll in flour to coat.

4.With fryer lid closed, lower empty fryer basket into oil and quickly bring back to highest position. Add 2 - 3 croquettes to the basket, close lid and lower filled basket into oil. Fry 3 - 4 minutes until golden brown. Using a metal slotted spoon remove to paper towels to drain and keep warm.

5.Return oil to temperature before repeating procedure with remaining croquettes.