Recipe - Salmon Crockettes

2 Salmon; (15 ounce cans) ( I
usually use 1 red and 1
pink salmon)
4 Eggs
Salt and pepper to taste
Bread crumbs or matzo meal
2 Potatoes cut in 1/4's
2 Carrots; cut in pieces
1 lg Onion; dice

Mr son has surprised us by flying flying in, from Wisconsin, for the
weekend. What a perfect Shavout, as his favorite dishes are Salmon
Crochettes and Blintze Souffle..

Cook the potatoes and carrots till soft. Drain and mash. Drain canned
salmon and remove the bones. Add carrot and potatoe mixture along with the
monced onions, salt, pepper and eggs. Add just enough bread crumbs to hold
mixture together.

Originally, years ago, I would fry the patties in oil. Now, I place the
patties on a cookie sheet and bake in a 375* oven. Place a pat of margarine
or butter under each patty and on top. Cook till each side is brown and
crisp.
Posted to JEWISHFOOD digest by hedyg@mediaone.net on May 29, 1998