Recipe by Anna Bates
My significant other and I both longed for the salmon croquettes our mothers used to make, but both of us have health issues demanding that we limit salt and watch our cholesterol. We find this recipe satisfying, and a good way to get our Omega-3s while avoiding excessive salt and "harmful" fat. I process my own bread crumbs using low salt products. Contadina Italian Style Bread Crumbs render tastier croquettes, but salty. Cracker crumbs or crushed corn flakes may be substituted for bread crumbs, but check the salt content of these before you use them. Frying the croquettes in light olive oil makes them crispier, but higher in fat. I have tried all these variations, depending how health conscious I wanted to be on the day I made them, and find them all very good.
- 1 lb salmon
- 1 small onion
- 1⁄2 teaspoon ready to use chopped garlic
- 1⁄4 teaspoon pepper
- 1 cup breadcrumbs
- 1 (4 ounce) container Egg Beaters egg substitute
- Pam cooking spray
- skim milk (optional)
- light olive oil (optional)
Directions See How It's Made
- Place drained salmon in a medium sized mixing bowl.
- If using canned, remove bones and skin and mash with a fork.
- If using leftover fresh salmon, flake with fork.
- Chop the onion very fine and add to salmon.
- Add chopped garlic.
- Add pepper.
- Add egg beaters.
- Stir in bread crumbs.
- Stir or knead the mixture until well mixed.
- If using leftover baked or grilled salmon, and the mixture is too dry, add a small amount of skim milk.
- Form the mixture into patties, cones or ovals.
- Spray cooking pan with Pam.
- Place croquettes in warm pan and cook until lightly browned.