As a girl raised in the South, I enjoyed eating Salmon Croquettes growing up. My mother would make them for breakfast, lunch and dinner. It is a family tradition, as I learned from a cousin who is interested in making them how her granny makes them. It is one of the easiest and filling meals that I've ever made. Again, I borrow recipes and tweak them to fit my taste, so feel free to do the same.
Salmon Croquettes Ingredients:
- 1 skillet
- 1 can of Double Q (remove the bones) or fresh salmon fillets
- 2 cups of Italian bread crumbs or Panko (you may need more for better hold)
- 1/4 cup of organic mayo in olive oil
- 1/2 chopped red onion
- 1/2 chopped green bell pepper
- 1/2 bag fresh Spinach
- 2 eggs (beaten)
- 5 tbs of lemon juice
- 5 tbs of Dijon Mustard
- 2 tbs of minced garlic
- 2 tbs Extra Virgin Olive Oil or Canola Oil (enough to lightly coat the bottom of skillet)
- Seasonings: Old Bay, Garlic Salt, Oregano, Parsley, Ground Pepper, Himalayan Pink Salt (season to taste)
Combine all of the above ingredients in a bowl and mix well with your hands or a large spoon. Grab a plate and begin making round balls, as you would making a hamburger. Place your skillet over medium heat and add your oil. Once oil is hot, create small patties out of your salmon mixture and add to the skillet. Cook all patties on both sides for 5 minutes or so until brown. I have easily made 7-8 patties out of 1 can.
For dinner, I serve my croquettes with a side of brown rice and a veggie (asparagus, Brussels, Spinach or green beans). I also make a homemade tarter sauce, but that's a secret recipe. If you'd like to learn how to make tarter sauce at home, there's a quick and simple recipe here.