Gluten Free Salmon Croquettes Recipe
Here in Florida, and in most other Southern states, croquettes or fried patties/cakes are as common around the holidays as any other time of year. You see, we don’t take a break from seafood or fried foods just because it’s a holy day – if anything, we serve up even more seafood and fried foods to celebrate!
So, if you’d like a little taste of the South this holiday season – or any time, for that matter – fry up a batch of these delicious Gluten Free Salmon Croquettes. They make a nice appetizer or can be made as a light meal and served with a fresh salad on the side.
Recipe notes: Apparently, when a dish is called “salmon croquettes” it’s not always made with salmon, but rather, with any canned fish. Personally, I like to call my food the correct name, so I used real salmon in this recipe. For the breading, I used Kinnikinnick gluten free panko style bread crumbs, which crisp up perfectly!
- 3 tablespoons mayonnaise
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh parsley minced
- 1 teaspoon capers drained and finely chopped
- 1 garlic clove minced or grated
- 1 (14.75-ounce) can salmon, undrained
- 1½ cups Kinnikinnick gluten free panko style bread crumbs
- 3 large eggs lightly beaten
- 1 (2.25-ounce) can sliced black olives, drained
- 3 green onions finely chopped
- 2 teaspoons Old Bay seasoning
- 3 tablespoons vegetable oil
Combine mayonnaise, lemon juice, parsley, capers, and garlic. Cover and refrigerate until serving.
Pour salmon in a bowl and flake with a fork. Add the bread crumbs, eggs, olives, green onions, and Old Bay. Mix well and form into 8 patties, each about ½-inch thick, compacting firmly.
Heat oil in a large skillet over medium-high heat. Fry patties in batches (do not overcrowd the pan) for 3-4 minutes per side, or until nicely browned.
Serve with the sauce.
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