Salmon Croquettes

2 Reviews
100% would make this recipe again

Salmon and potato patties.

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Ingredients

??? canola oil, for the baking method ???
??? potatoes ???
??? lemon juice, freshly squeezed ???
??? soy beverage, unsweetened, fortified ???
??? green onions/scallions, finely chopped ???
??? cayenne pepper, or to taste ???
??? salmon, canned, drained and crumbled ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? cornstarch ???
??? egg whites, beaten ???
??? cornmeal (polenta) ???

Before you start

These patties can be either fried or baked. The Nutrition Facts table on this page assumes that baking will be used.

Method

  1. If using the baking method: Preheat the oven to 205°C/400°F. Lightly oil a baking dish with some of the canola oil (about one tablespoon). Alternatively, for deep-frying: Preheat a sufficient quantity of peanut oil to 175°C/350°F in an electric fryer or in a large skillet.
  2. Prepare the potatoes : Peel and cut them in half, then boil them 20 min until they are very tender. Drain well, then put them in a bowl and mash them until a smooth purée is obtained.
  3. Add the lemon juice, soy milk, chopped scallions, and Cayenne pepper. Drain the salmon, crumble it then add it to the bowl (including any small bones, if so desired, since they are a good source of calcium). Season with salt and pepper, then mix well.
  4. Prepare 3 shallow dishes: Put the cornstarch in the first dish, beat the egg white in the second dish, put the cornmeal in the third dish. Form the salmon mixture into small balls (about the size of golf balls), then flatten them slightly into patties. Roll the patties into the cornflour first, then into the egg white, and finally into the cornmeal.
  5. Baking: Transfer the patties on the previously oiled dish, sprinkle with the remaining oil, then cook in the middle of the oven 12-15 min until golden-brown, turning them once. Deep-frying: Working in batches, deep-fry the patties about 5 min per side until golden-brown, then set them on paper towels to drain. Serve.

Nutrition Facts Table

per 1 serving (310 g)

Amount

% Daily Value

Calories

400

Fat

18 g

28 %

Saturated 2.5 g
+ Trans 0.2 g

14 %

Cholesterol

20 mg

Sodium

120 mg

5 %

Carbohydrate

38 g

13 %

Fibre

4 g

15 %

Sugars

2 g

Net Carbs

34 g

Protein

22 g

Vitamin A

10 %

Vitamin C

32 %

Calcium

24 %

Iron

16 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Free  :
Added Sugar
Excellent source of  :
Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin D, Vitamin E, Vitamin K
Good source of  :
Calcium, Copper, Folacin, Iron, Manganese, Pantothenic Acid, Vitamin B2, Vitamin C, Zinc
Source of  :
Fibre, Omega-3, Vitamin A, Vitamin B1
Low  :
Cholesterol, Saturated Fat, Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 0
Meat and Alternatives 2 ½
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 06, 2012

I still haven't figured out a way to stop these from falling apart. Maybe I should try deep frying them, but when I bake them in the oven, they just fall apart. I dip them in almond milk as I am allergic to eggs, but I may need to try something different. Also, I like this better with Rice Bread Crumbs rather than corn meal. Also, the recipe calls for too much Cayenne Pepper... it had a bit too much of a bite to it, so I had to add a little sugar to tone it down.

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