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.
INGREDIENTS

Salmon Croquettes
Crouquettes
1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) salmon, drained and flaked
1/4 cup minced Red Bell Pepper
1/4 cup minced Carrots
1/4 cup Mayonnaize
1/4 cup Mild Cheddar Cheese(fancy shredded)
1/4 cup minced Green Onions
1/4 cup Cilantro (optional)
1 Egg
1 Tablespoon Lemon Juice
1/2 teasponn Garlic Powder,
1 teaspoon Cajun, Creole, Blackened seasoning mix, or seasoned salt

2 teaspoons butter(for fried version)

Quick Sauce
1 teaspoon Dijon mustard
2 Tablespoons mayonnaise

Lemon wedges for garnish
DIRECTIONS
Preparation
  1. Plate the canned Salmon, and REMOVE the BONES
  2. Mince the Bell Pepper & Carrots
  3. In a sauce pan saute the Bell Pepper & Carrots until soft
  4. In a medium bowl, beat the egg until frothy.
  5. Add ALL ingredients an mix well.
  6. Shape into four 1/2-inch thick patties.

Fried Version
  1. Melt margarine in a nonstick skillet over medium heat until hot.
  2. Add salmon croquettes
  3. Cook 3 to 4 minutes per side or until golden brown.
Baked Version
  1. Place patties on spray-coated baking sheet.
  2. Bake at 425°F for 15 minutes, turning after 8 minutes.


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