COMMENT:
Fried fish patties, or croquettes, are served as a main course in
most cultures. The Turkish and Greek Jews often serve the salmon
version on Shabbat night and for Pesach Saders. A light tomato sauce
is often added as an accompaniment. If using canned salmon, it is
not necessary to remove the skin and bones from the fish when making
these croquettes. In fact, both are good, healthy additions to the
dish.
INGREDIENTS:
- 1 (2-pound) salmon fillet, chopped or 2 (15 1/2-ounce) cans
salmon
- 2 large eggs
- 1/2 cup onion, minced
- 1/4 cup celery, minced
- 1/4 cup bell pepper, minced
- 1 tbsp garlic
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh lemon juice
- salt and pepper to taste
- 3/4 cup matzah meal
- 1/4 cup canola oil
- 1/2 cup onion, minced
- 1/2 cup celery, minced
- 1 tsp garlic, chopped
- 2 (8-ounce) cans tomato sauce
- 1/2 cup fresh parsley, chopped
- salt and pepper to tast
- 1/2 cup vegetable oil
METHOD:
In a large mixing bowl, place finely chopped salmon, eggs, onion,
celery, bell pepper, garlic, parsley, and lemon juice and blend
well to incorporate all ingredients. Season generously with salt
and pepper. Add matzah meal, incorporate well and form into approximately
20 (2 1/2-inch) croquettes. Set aside. In a sauce pot, heat canola
oil over medium high heat. Add remaining onion, celery and garlic
and sauté 2-3 minutes or until vegetables are wilted. Add
tomato sauce and parsley, bring to a rolling boil, reduce to simmer
and cook 15-20 minutes stirring occasionally. Season to taste using
salt and pepper. A little water may be necessary to retain sauce-like
consistency. When ready to serve, heat vegetable oil over medium-high
heat and sauté croquettes until lightly browned on all sides,
approximately 3-5 minutes. You may wish to keep them warm in a pre-heated
300 degree oven or place the croquettes in the tomato sauce and
simmer 5-10 minutes. The tomato sauce may be used as a topping to
the fried croquettes by simply serving 1 spoon of sauce on top of
each croquette. |
