I have made several versions of salmon croquettes over the years, but my most recent combination of ingredients has become a favorite — and it’s so simple!
Simply Salmon Croquettes
Makes 5 small patties (approximately 3 inches in diameter)
1 six-ounce can premium skinless and boneless wild Alaskan salmon
2 medium eggs
1/2 teaspoon curry powder
1/8 teaspoon black pepper
1 cup dry one-minute oats
1/4 teaspoon salt (optional)
Olive oil or non-stick spray
Open and drain the can of salmon. Clean any bones or skin if necessary. In a mixing bowl use a fork to break up the salmon into a flaky consistency. In a separate small bowl, break eggs and lightly beat. Add eggs to the salmon. Mix the eggs and salmon together until well blended. Add the curry powder, black pepper, salt (if wanted) and dry oats into the salmon mixture. Mix until well blended. With clean hands, shape into approximately 3 inch diameter flattened patties. Place on a plate and put into the refrigerator to chill for a minimum of two hours. (These may also be mixed up a day ahead and left in the refrigerator.) 10-15 minutes before serving, place the chilled patties on a skillet coated with olive oil or non-stick spray. Cook on low to medium heat until the patties reach a golden brown color.
Promptly remove and serve while still warm.
Serving suggestion – Delicious served with brown or black rice and a green salad
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