Croquettes Lyonnais

Course : Seafoods
Serves: 1
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5 large waxy potatoes -- peeled and grated
2 ounces smoked salmon -- chopped
1 clove garlic -- crushed
1 large egg -- beaten
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 Cup oil -- for frying

Preparation / Directions:

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.

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