Croquettes Lyonnais

Recipe Ingredients

5 cups	1185ml	Waxy potatoes - peeled and grated (large)
2 oz	56g	Smoked salmon - chopped
1		Garlic - crushed
1		Egg - beaten
1 tablespoon	15ml	Chopped fresh parsley
		Salt
		Freshly ground black pepper
		Oil - for frying

Recipe Instructions

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 well and serve hot.

Source:
Ann Kaye and Hetty Rance

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.