Even the pickiest of fish eaters have to admit salmon patties are pretty special. This Herbed Salmon Croquettes recipe comes courtesy of Comfort Food Fix, a cookbook by Ellie Krieger. I’ll admit, growing up I was a very picky fish eater but now that I know the array of health benefits salmon has to offer, I include it weekly in my meal plan. Salmon patties are an affordable and easy way to combine canned salmon with common seasonings like garlic and onion to cook up in a hurry for busy families.
A delightful sauce to go with the patties is Avocado Green Goddess Dipping Sauce, also from Comfort Food Fix. This creamy combo of fresh herbs, avocado and fresh lemon juice makes a sensational dip pairing perfectly with the Herbed Salmon Croquettes.
I did make a few minor changes to the recipe:
- I simply used premade bread crumbs in place of the 2 slices of whole wheat bread.
- If you don’t have fresh dill, you can use 2 teaspoons of dried dill weed
- I used 2 whole eggs in place of the 2 egg whites. I found using 2 whole eggs makes the patties hold together better
The patties can be made ahead of time, refrigerated or frozen for a later date to use. Salmon is an excellent source of manganese, niacin, phosphorus, protein, selenium, vitamin B12, and vitamin K. Two croquettes provide 230 calories, 10 grams of fat, 20 grams of protein, 13 grams of carbohydrates, and 2 grams of fiber.
Herbed Salmon Croquettes – Makes 4 servings
2 slices of whole wheat bread 2 tablespoons olive oil
1 small onion, minced 2 cloves garlic, minced
2 5-ounce pouches boneless salmon 1 tablespoon Dijon mustard
1 rib celery, finely diced 2 large egg whites
3 tablespoons fresh parsley 2 tablespoons chopped fresh dill
1/8 teaspoon salt ¼ teaspoon black pepper
1. Place the bread in a food processor and process until fine crumbs are formed. You should wind up with about 1 ¾ cups of crumbs
2. Heat 2 tsp. olive oil in a skillet over medium heat. Add the onion and cook, stirring until softened and translucent, about 5 minutes.
3. Add the garlic and cook for 30 seconds. Remove from heat and allow to cool slightly, about 5 minutes.
4. In a large bowl, combine 1 cup of bread crumbs, the onion mixture, the salmon, mustard, celery, egg whites, parsley, dill, salt, and black pepper, mixing well to combine.
5. Form into 8 2 ½ inch patties and gently press each in the remaining ¾ cup bread crumbs.
6. Heat the remaining 4 tsp of olive oil in the skillet over medium heat. Cook the croquettes until browned on one side, about 3 minutes. Flip and cook the other side 3 minutes more until browned
and cooked through.
Avocado Green Goddess Dipping Sauce – Makes 4 servings
½ ripe medium avocado 1 scallion, coarsely chopped
1 tablespoon fresh lemon juice ½ cup low-fat buttermilk
¼ cup fresh parsley leaves
1. Place all ingredients in a food processor and process until smooth.
