• 1c033cfe4e74d670101e1e0ffe2509a3

Tia Mowry Salmon Croquettes Recipe

Prep
Cook
Serves 5people
Ingredients
2
cans (6 oz) wild pink salmon
1
small onion, chopped fine
1
tbsp Dijon mustard
1
celery stalk, chopped fine
1/4
tsp paprika
handful of fresh flat-leaf parsley, chopped
1
large egg
Sea salt and freshly ground black pepper to taste
1
cup whole wheat breadcrumbs (*or gluten-free)
Coconut oil for frying
Directions
1.
Add the salmon, onion, mustard, celery, paprika, parsley, egg, salt, pepper, and 1/2 cup of the breadcrumbs to a food processor. Pulse until the mixture is blended but still has some chinks of salmon. Cover and chill in the fridge for at least 1 hour, or overnight.
2.
When you are ready to cook the croquettes, divide the mixture into 8 even balls. you can flatten them into patties or form them into little sticks. Use the remaining 1/2 cup of breadcrumbs to coat the croquettes all around.
3.
In a 10 in skillet, melt a few tbsp of coconut oil over medium heat. Once the oil is shimmering and fragrant, add the croquettes to the pan (you may need to do this in batches, so as not to overcrowd the pan). Cook until golden underneath, 3 to 4 minutes. Turn the croquettes and cook until golden on the other side, 3 to 4 minutes more. Serve hot.

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