Salmon croquets

Chef Bob's Salmon Breakfast Croquettes

2 baked potatoes (cooled and grated)

1 onion (grated)

1 red bell pepper (diced)

4 Tablespoons parsley (chopped)

8 ounces Salmon (cooked and crumbled)

½ lemon Zest & juice

4 Tablespoons flour

4 Tablespoons olive oil

4 eggs

Salt & pepper

Sriracha as desired

In a bowl mix first 7 ingredients. Add salt & pepper. Shape croquettes with an indention in the middle. Fry for 2 minutes per side in olive oil. Crack eggs into each indention and place a lid on skillet until egg is cooked as desired. Serve with Sriracha.

GDA Cooking - March 5, 2013