Salmon Croquettes (No-Grain)

1. 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. 2

   Drain salmon (leave a little moisture in the salmon so the croquettes won't be too dry).

3. 3

   Remove skin and bones if desired, or mash the salmon (with the skin and bones intact) in a small mixing bowl.

4. 4

   Add egg; mix well.

5. 5

   Add onion flakes (or onion powder) to taste, oregano and pepper.

6. 6

   Mix well.

7. 7

   If salmon looks too soft and liquidy, add a little hazelnut meal.

8. 8

   Form into small balls and roll in hazelnut meal.

9. 9

   Flatten each patty slightly and place into skillet.

10. 10

    Saute until browned on both sides.

11. 11

    Remove from skillet and drain on paper towels.

12. 12

    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.

13. 13

    Alternatively, I omit the salt and lime juice and top each patty with some of my Coconut Ginger Soy Sauce (Recipe #188345).

* Per serving · 4 servings · Values may vary.

No additional tips available.