Salmon Croquettes

1 14.75-oz. can wild pink salmon, drained and picked through
1 large beaten egg
1/4 cup mayonnaise (can be light)
1 tablespoon each Dijon mustard and hoisin sauce
1/2 cup (or more) panko bread crumbs
1 teaspoon garlic salt
1 tablespoon chives
pepper to taste
1/4 cup canola oil
1/4 cup bread crumbs

Flake salmon with fork, and mix with next 8 ingredients; form 6 patties.

Heat oil in non-stick pan; dredge in bread crumbs; saute 2-3 minutes.

When patties are golden, flip and saute 2 minutes on other side.

Serve or keep warm in low oven; alternatively, can be baked.

(note: these also freeze well, so can be made ahead and defrosted when needed)

T-fal Soft Sides Nonstick Saute Pan / Jumbo Cooker Cookware, 4.2-Quart, Black

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