Delicious ! I used green pepper and yellow mustard only nlbecause I did not read comments until after I made them, but they were still wonderful! I will definitely use red pepper and Dijon mustard! I will make these again very soon!!
Ingredients
- 15 oz. canned salmon large bones removed
- 2 eggs
- 1/3 cup shredded Parmesan cheese
- 1/2 cup breadcrumbs
- 1 small bell pepper finely diced
- 2 tbsp. mayonnaise
- 2 tbsp. Dijon mustard
- 2 tbsp. chopped scallion
- salt to taste
- olive oil or vegetable oil for frying
Instructions
- Place the salmon in a medium bowl, then place it gently in the fork.
- Add the rest of the ingredients and mix everything well.
- Using 1/2 cup as a measure, make small empanadas with your hands. *
- IF FRYING: Heat the oil in a large skillet over medium heat (use enough oil to cover the bottom of the pan generously). Fry the empanadas for about 5 minutes on each side, until they become crispy and cooked.
- If so, just sprinkle some olive oil on a large non-stick cookie sheet, making sure to cover the surface evenly. Place the salmon pies on the paper and brush gently with a little oil. Bake at 425 ° F for 15 minutes. Turn over and bake for another 5-7 minutes.
Original recipe: cooktoria
Sorry to make you click a link for the recipe, but know I’m grateful for you.
