Salmon Balls

Crunchy Salmon Balls are just the thing for a hot buffet and, if you wish to make them even more special, serve them with a creamy seafood dip. Instant potato is used here to reduce preparation time and tastes superb!

3f oz. instant potato

12 oz. canned red salmon, drained and finely flaked

1 egg, lightly beaten

13 oz. fresh breadcrumbs,’ teaspoon cayenne pepper

12- teaspoons salt

1 teaspoon black pepper

1 teaspoon dried dill

1 tablespoon chopped fresh parsley

2 eggs, lightly beaten with

4 tablespoons milk sufficient vegetable oil for deep-frying

Make up the instant potato according to the directions on the packet. Stir in the salmon, egg, 1 ounce of the breadcrumbs, the cayenne, salt, pepper, dill and parsley and beat with a wooden spoon until the ingredients are thoroughly combined.

With generously floured hands, shape heaped teaspoons of the salmon mixture into 1-inch balls. Reflour your hands after shaping each ball. Set aside.

Place the egg and milk mixture in one dish and the remaining breadcrumbs in another.

Roll the salmon balls first in the egg mixture and then in the breadcrumbs, coating them thoroughly and shaking off any excess. Reshape the salmon balls if necessary. Set aside.

Fill a deep-frying pan one-third full with the oil. Set the pan over moderately high heat and heat the oil until it registers 375CF on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 40 seconds. Reduce the heat to moderate. Carefully lower the salmon balls, about 8 at a time, into the oil and fry them for 2 minutes or until they are crisp and golden brown. Remove the salmon balls from the oil and drain them on kitchen paper towels. Keep them warm while you fry and drain the remaining salmon balls in the same way.

Serve the salmon balls immediately.

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