Delicious Salmon Croquettes Passover Recipes

Steps:

• In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
• Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.

Steps:

• Drain and remove skin, bones from salmon in a bowl.
• Beat one egg in bowl.
• Mash salmon with fork.
• Add in egg and mash well into salmon.
• Add your finely chopped onion (mix).
• Add 2 TBS of sour cream (mix).
• Add in your bread crumbs (mix).
• If it is too wet, add a little more bread crumbs.
• Consistency when you put it on a spoon it doesn't slide off.
• Use a TBS to form little ovals and place in oil and fry until brown; flip over and push down with spatula to flatten it and fry on that side.
• Serve with sour cream, butter egg noodles, and vegetable.

Steps:

• In a large bowl, combine the salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep-fat fryer to 365°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm., In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes.