Salmon Croquettes With Pinapple Salsa

• For the pineapple salsa:
• 1 1/2 cups crushed pineapple, undrained
• 1/2 cup finely diced red onion
• 1/2 cup finely diced green bell pepper
• 1/2 cup finely diced orange bell pepper
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• For the salmon croquettes:
• 2 15 ounce cans salmon, drained and cleaned (reserve the liquid from the can)
• 2/3 cup dry cracker crumbs
• 1 extra large egg
• 1/4 cup finely chopped fresh parsley
• cracker crumbs for coating croquettes
• oil for deep frying

1. For the salsa:rnIn a medium size bowl, combine all of the salsa ingredients. Mix well, cover and refrugerate until ready to use.
2. For the croquettes:rnIn a large bowl, flake the salmon. Add the cracker crumbs, egg and parsley. Mix well and form into 8 croquettes. Dredge croquettes in cracker crumbs and refrigerate for 1-2 hours. Prepare deep fryer according to manufacturers directions. When ready, fry croquettes until browned, about 6-7 minutes each. Drain on paper toel and serve with pineapple salsa. To make into appetizer or Hors d'oeuvres, simply make the croquettes smaller.

pineapple, pineapple, red onion, green bell pepper, orange bell pepper, fresh parsley, red wine vinegar, sugar, salmon croquettes, salmon, dry cracker crumbs, egg, fresh parsley, cracker crumbs, oil

Taken from food52.com/recipes/16340-salmon-croquettes-with-pinapple-salsa (may not work)