Gluten Free Salmon Croquettes

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Last night for dinner we had Salmon Croquettes, Roasted Purple Potatoes, and Broccoli.  My children LOVE Salmon Croquettes.  Sometimes we make them out of fresh salmon and sometimes we use canned Salmon.  Some people have a thing against canned Salmon, but it cuts down on a step when making this dish and makes for a really quick dinner.  It’s also a less expensive alternative.

This recipe is made with canned, but you can always bake a 1 pound salmon fillet, crumble the salmon and then follow the recipe or break apart left over salmon you may have in the fridge.

Ingredients:

  • 1, 14.75 oz. can of Salmon (We used Red Sockeye)
  • 1/2 medium onion, finely chopped
  • 1/2 Tbsp. garlic powder
  • 1 Tbsp. dried parsley, fresh well too
  • 1/2 c. quick oats
  • juice of 1 lemon
  • 1/3 c. mayonnaise
  • 1 egg
  • 1/4 -1/2 cup oil ( enough to cover the bottom of your frying pan)
  • salt and pepper to taste, about 1/2 tsp each
Directions:
Drain the liquid from the salmon and place the salmon in a medium-size bowl.  Using a fork, break apart the salmon.
Add the remaining ingredients, except the oil, to the bowl and stir until well combined.
Heat the oil in a frying pan over medium-high heat. Make sure to test your oil to make sure it’s hot.  You can touch the fork or spoon used to mix the patties to the heated oil to test.  If it sizzles immediately you’re ready to go.  If the oil isn’t hot enough, the croquettes will soak in the oil and will not be as light.
Form palm-size patties and place into the oil.
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Cook for approximately 3 minutes on each side.  Remove from the pan and place on a plate lined with paper towels to drain.
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    This recipe makes 8 croquettes.  My kids love these with my daughter’s homemade tartar sauce.  We only had one croquette left and my husband didn’t even get one, but that’s another story for another day. Enjoy!

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2 thoughts on “Gluten Free Salmon Croquettes

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