Salmon Croquettes (No-Grain)

“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.”
READY IN:
25mins
SERVES:
1-2
UNITS:
US

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).

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