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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What’s For Dinner? 2/26/16-3/4/16

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I may not plan many things, but I’m a menu planner.  Planning my dinners a week in advance helps save my sanity.  I usually start with a few ideas and then sit down with my children to see if they have any thoughts or wishes.  While I am the final decision maker, when I include my kiddos, they take ownership of the menu and tend to look forward to the meals.  It’s not full proof, but it goes a long way in lessening dinner disputes.

We have a chalkboard wall in our kitchen and we post the weekly menus.  Everyone knows what to expect.  It cuts down on those last minute trips to the grocery store because we make the menus before our weekly trip.  I’ve often had friends ask me about sharing our menus.  I usually write our menus on Friday and today I thought why not share.

I try to cook enough to have leftovers some days, so we won’t usually have 7 meals listed over 7 days.  This week we’ll be eating the following :

Friday- Salmon Croquettes, Roasted Potatoes and Broccoli

Saturday- Turkey Burgers, Sweet Potato Fries, and Cole Slaw

Sunday- Pork Loin, Roasted Garlic Mashed Potatoes, and Honey Balsamic Kale

Monday- Leftovers

Tuesday- Red Beans and Rice with Salad and Cornbread

Wednesday- Leftovers

Thursday- Chicken Piccata

Friday- Something with Shrimp ( Every now and then I’m not super specific.)

My goal is to update the blog with recipes to go along with the menu throughout the week.

How do you plan your dinners?