Salmon Croquettes

132 Reviews
83% 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 ???
??? milk, partly skimmed, 2% ???
??? green onions/scallions, finely chopped ???
??? cayenne pepper, or to taste ???
??? salmon, canned, drained and crumbled ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? white flour (all purpose) ???
??? egg whites, beaten ???
??? bread crumbs ???

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, 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 flour in the first dish, beat the egg white in the second dish, put the bread crumbs 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 flour first, then into the egg white, and finally into the bread crumbs.
  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 2.7 g
+ Trans 0.2 g

15 %

Cholesterol

20 mg

Sodium

180 mg

7 %

Carbohydrate

37 g

12 %

Fibre

3 g

12 %

Sugars

3 g

Net Carbs

34 g

Protein

23 g

Vitamin A

10 %

Vitamin C

32 %

Calcium

25 %

Iron

17 %
More info

Claims

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

132 Reviews (127 with rating only) 83% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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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Anonyme
october 20, 2021 | I would make this recipe again

Hey these are super tasty. Do them in the deep-fryer!

Useful 0
march 31, 2012 | I would make this recipe again

Don't flatten them too much. They will firm up once they start to cool off. If you don't have bread crumbs, you can use rice crumbs or cornmeal for a gluten-free version

Useful 0
Anonyme
october 20, 2021

Should have read the recipe before starting it, because I did not count on having to cook the potatoes first - which is not included in the cooking time amount on the recipe - and losing 20 minutes. I served these with rice and they were okay, but tasted like bland mashed potatoes and fish. Granted, I did not have any Cayenne pepper and used white pepper instead, but still, these lacked flavour. On the other hand, the recipe is rather generous and we only ate half the croquets, so there were leftovers to snack on which actually tasted better cold and by themselves.

Useful 3

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