Salmon croquettes or, as they are often called, salmon patties are something that I have loved since I was a child. There is something seductive about the way that it is fish and we were told that fish is healthy but you know that there is no way they are remotely good for you in any way. They are delicious and crispy on the outside with a yummy and mild salmon flavor that even people who generally don’t care for fish can get onboard with.
For these, I decided to keep them keto-friendly and actually healthy but still maintain the decadent taste and perception of debauchery inherent in the dish. Fortunately, it worked out extremely well and my family actually prefers them to traditional ones made with cracker crumbs or panko. I also made a lemon-garlic aioli to top it off which was great. For a vegetable, I steamed asparagus in my vintage Lodge 4-in-1 with a Stainless Steel Steamer Basket, which we always love, and also cooked up some mustard greens with bacon.
This meal is going to be in heavy rotation at my house from now on!
Salmon Croquettes
Ingredients:
- 4 (5 oz) cans boneless, skinless salmon ( I couldn’t find these in the larger can. And, while bones don’t bother me personally, the family wouldn’t be as keen)
- 3 green onions minced
- 1cup almond flour
- 6 eggs
- 1 avocado cut into small cubes ( I have a couple in the picture but decided to go with just one, I’m glad I did…)
- 1 stalk celery minced
- 1/2 T Capers
- Smoked sea salt (To taste)
- Fresh cracked black pepper (To taste, I actually used the multi-colored melange)
- Ghee or FOC (fat of choice) for frying
Method:
- Add 5 eggs and one bonus yolk to a bowl and stir them with a wire whisk or a fork
- Drain the salmon and add to the bowl
- Add almond flour, salt, pepper, capers, onions, and celery
- Combine but don’t overwork the mixture (If you overwork it, the texture will not be nearly as pleasant
- Add in the avocado cubes
- Form patties and fry in ghee or FOC in a #10 Cast Iron Skillet
until browned on both sides
- Be sure to let them sit until they brown and firm up after you put them into the skillet (If you mess with them or try to flip them too soon they will fall apart and make yummy salmon crumbles)
until browned on both sides
Lemon Aioli
Ingredients:
- 1/2 C Mayonnaise
- Zest of one lemon
- Lemon juice from one lemon
- 2 cloves garlic (Mashed into a paste with coarse sea salt
- 2 tsp Dijon mustard (I used Colman’s Original English Mustard,
I love it but my wife is obsessed with it)
- Fresh ground black pepper (To taste)
I love it but my wife is obsessed with it)
Method:
- Combine all the ingredient in a bowl
- Let sit for 20 minutes or so for the flavors to develop
- Serve on the side or atop the fish
Bonus Content!
For a great way to use up any leftovers, the salmon croquettes make an amazing breakfast! I reheated them on a lower heat in a cast iron skillet with some ghee until warmed through. Then, I turned the heat up and made sure they were crispy after their repose in the refrigerator overnight. I topped them with some over-easy eggs and hot sauce and they were truly wonderful.
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