Something's Fishy...

Welcome to more fish-based fasting recipes!  Today's installment are traditionally known as Salmon croquettes.  Or,  as I like to say,  little fishy cakes! Sorry,  I'm not sorry.  Anyway,  these are really filling,  nutritionally complete, and also, all the flavors conspire to make the finished product more awesome than any one ingredient. As ever, I researched them so that you don't have to. So, come along children, and let's get into it! 

       These tiny delicacies have been around since at 

least the 18th century, possibly longer. They can be served as an appetizer, or an entrée. And back when fish had to be caught, killed, and cleaned by hand, they were quite luxurious. Since the industrial revolution,  they're just as decadent, but a lot easier to prepare.  To fix them, you'll need:

2 cups Panko or saltine cracker crumbs

2 cans (6 oz. each.) boneless, skinless Pink Salmon 

2 cups milk+1 cup flour 

1 Tspn Chili powder 

1 cup All purpose flour 

1 Tspn corn (or canola) oil

          To begin,  you're going to mix the flour into the milk, and simmer the milk on medium heat. You can replce half the milk with juice drained off your salmon. Then mix in the other ingredients, except for the oil. In a mixing bowl. You'll fold in the white sauce you just made (milk+flour) and it should cling together loosely, but moldable. At this point, you can form it into patties, like hamburger. 

       Next, pour the oil into a skillet, and put it on medium heat. When it warms up,  carefully put a patty into the skillet. Let it cook for 10 to 20 seconds before flipping it with a spatula, making sure both sides are golden brown. Repeat this with each patty,  allow them to cool, and enjoy!

I hope that blessed you. If so, please consider buying me a cup of coffee, to keep me going.

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And for a little more, check out voiceintha.blogspot.com

      Thanks!