Recipe - Croquettes Lyonnais

5 lg Waxy potatoes, peeled and
grated
2 ounce Smoked salmon, chopped
1 Clove garlic, crushed
1 Egg, beaten
1 tablespoon Chopped fresh parsley
Salt
Freshly ground black pepper
Oil, for frying

Drain potatoes in colander and pat dry. Mix with salmon, garlic and egg,
then add parsley and season to taste. Form into small balls and flatten
slightly. Fry in hot oil until golden brown. Drain wel l and serve hot.

NOTES : Variation: Subsitute 2 ounce finely chopped kosher salami for the
salmon (makes recipe Kosher/Meat). _So This Is Kosher_ by Ann Kaye and
Hetty Rance; Ward Lock Ltd, London: 1986
Recipe by: Ann Kaye and Hetty Rance Posted to MCRecipe Digest V1 #535 by
"Master Harper Gaellon" gaellon@inch.com on Mar 22, 1997