I realize that this recipe may not sit well with some of you, mainly because it uses canned salmon.
Canned fish can get a bad rap.
But salmon croquettes are a favorite around my house. And the fact that they are incredibly easy to throw together makes them all the more tempting to make frequently.
I like to stuff mine full with vegetables, tossing whatever needs to get used up into the food processor. The recipe varies each time I make it but the basics are there, bread crumbs, egg, salmon, and parsley.
Frequently people ask me if they can use their blender instead of a food processor to do the heavy lifting… aka chopping.
I actually don’t know the answer to that because my food processor is my go-to gadget. It seriously gets used almost daily at my house and it absolutely clutch when making salsas, pie dough, and quinoa salads. Honestly I don’t know what I would do without it. If you don’t have one, you can get one for pretty cheap at Target or a Macy’s sale. You really don’t need a fancy one. I have two and I think they were both under $50. One of them is larger and can hold around 10 cups, while the other is much smaller.
Homemade pepper jelly is a fantastic option for topping the croquettes. My mom makes some every year and always sends me home with a few jars. Good stuff.
But if that isn’t available, mango salsa is an excellent and easy to make alternative.
Check out all those vegetables popping out of the croquette. I can spot a little bell pepper, zucchini, and parsley. Talk about flavor!
Whenever I say the word “yummy” I always say it in Gloria’s accent from Modern Family, so it always sounds a little more like “jummy.” I do the same thing with “yes.” Jessss.
You don’t have to answer that.
I also listen to showtunes and sing while I’m baking, so I probably passed the point of weird a long time ago.
But make these okay?
- 1 15-ounce can Red Salmon (look out for bones)
- 1 6-ounce container non-fat greek yogurt
- 1 zucchini, finely chopped
- 1/2 red onion, finely chopped
- 1 bell pepper, any color, finely chopped
- 2 cloves garlic, finely chopped
- 3 green onions, finely chopped
- 1 jalepeno, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 2 eggs
- 1 cup breadcrumbs (I used homemade, but Panko works great)
- 1 lemon, juiced
- 1/2 tsp salt
- 1/2 tsp pepper
- Olive oil for pan frying
- In a large bowl, whisk eggs. Add in all remaining ingredients and stir together until combined.
- Form patties with the mixture. They will feel a bit moist, but should hold together during frying. If they are too crumbly, add more bread crumbs.
- Over medium high heat, warm olive oil in a deep skillet. Pan fry about 4 minutes per side.