Salmon Croquettes
A variation of the classic dish made Low-Carb by replacing bread crumbs with shredded cheese.
You can serve this with the "Quick-Sauce" or the classic Bechamel Sauce.

Salmon Croquettes
1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) salmon
1/4 cup mayonnaize
1/4 cup mild cheddar cheese(fancy shredded)
1/4 cup minced green onions
1/4 cup minced red bell pepper
1/4 cup minced celery (optional)
1/4 cup minced carrots (optional)
1 egg
1 Tablespoon lemon juice
1 teaspoon Cajun, Creole, Blackened seasoning mix, or seasoned salt
1/2 teaspoon Salt
1/4 teaspoon fresh ground Pepper
1 teaspoons butter

2 teaspoons butter(for fried version)

Quick Sauce
1 teaspoon Dijon mustard
2 Tablespoons mayonnaise
Dash of hot sauce to taste (optional)

Lemon wedges for garnish
  1. Mince the bell pepper, celery, & carrots
  2. Mince the scallions
  3. In a medium bowl, beat the egg until frothy.
  4. In a small skillet over medium-low heat, melt a table spoon of butter
  5. Add the peppers, celery, & carrots to the skillet, sprinkle salt and pepper, and cook until soft
  6. Add all ingredients except the salmon to the bowl and mix thoroughly
  7. Drain and plate the canned salmon, then REMOVE the BONES
  8. Add salmon to the bowl and mix well.
  9. Shape into four 1/2-inch thick patties.

Fried Version
  1. Melt margarine in a nonstick skillet over medium heat until butter becomes frothy.
  2. Add salmon croquettes patties
  3. Cook 3 to 4 minutes then flip each patty.
  4. Conitnue cooking & flipping until patties are golden brown and flakey
Baked Version
  1. Place patties on spray-coated baking sheet.
  2. Bake at 425F for 15 minutes, turning after 8 minutes.

Quick Sauce
Combine mayonnaise and Dijon mustard in a small bowl (keep refrigerated).
Makes 4 servings.
Recipe courtesy of: