Salmon Croquettes (No-Grain)

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Total Time
25mins
Prep 15 mins
Cook 10 mins

I have been making some version of this dish forever. This is the current one. In the past I have made these with various breading ingredients: matzo meal, breadcrumbs or wheat germ. Now that I am trying to avoid grains, I use hazelnut meal. The coconut oil I use for this is the expeller-pressed version, available from tropicaltraditions.com.

Ingredients Nutrition

Directions

  1. Start heating the oil in a large skillet (coconut oil must be kept on a low to medium heat and watched carefully to avoid smoking).
  2. Drain salmon (leave a little moisture in the salmon so the croquettes won't be too dry).
  3. Remove skin and bones if desired, or mash the salmon (with the skin and bones intact) in a small mixing bowl.
  4. Add egg; mix well.
  5. Add onion flakes (or onion powder) to taste, oregano and pepper. Mix well.
  6. If salmon looks too soft and liquidy, add a little hazelnut meal.
  7. Form into small balls and roll in hazelnut meal.
  8. Flatten each patty slightly and place into skillet.
  9. Saute until browned on both sides.
  10. Remove from skillet and drain on paper towels.
  11. I like to add a bit of celtic salt on top of each patty once they are cooked and drizzle lime juice over each patty.
  12. Alternatively, I omit the salt and lime juice and top each patty with some of my Coconut Ginger Soy Sauce (Recipe #188345).
Most Helpful

4 5

Very tasty croquettes! I loved that there were no grains in this recipe, and salmon covered in coarsely ground hazelnuts is always lovely. I used a mortar and pestle to grind the hazelnuts by hand, so mine were more coarse than meal, which was great for the outer coating, but I'd recommend a finer grind for making the patties themselves as my mixture was quite wet, and I had a bit of trouble convincing the patties to hold together. Thanks coconutty! Made for PAC Fall 2009.