Wednesday, March 30, 2011

Pink Salmon Croquettes

1 (2.6-ounce) pouch Pink Salmon
1 tablespoon  finely chopped chives
2 teaspoons spicy brown mustard
2 large eggs, beaten
1 teaspoon  lemon juice
1/2 teaspoon salt
1/4 teaspoon  ground black pepper
3/4 cup Panko bread crumbs, divided
Coconut oil, for sauteing
Place the salmon, chives, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds packed firmly and set aside on a parchment lined half baking sheet. Allow to rest for 15 minutes. Place the remaining bread crumbs into a small bowl. One at a time, coat each round in the Panko on all sides.
Heat enough Coconut  oil to cover the bottom of a 12-inch saute pan over medium heat until simmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to cool.  Allow to cool for 2 to 3 minutes before serving.

*  I used  a half a cup of plain greek yogurt and stirred in 1 tsp. of dill for a dipping sauce.