Salmon Croquettes

• 1 oz canned salmon
• ¼ cup onion, finely grated
• 2 tbsp minced basil or parsley
• ¼ to ½ tsp ground black pepper
• 2 large eggs
• 1 to 1½ cups ground whole wheat cracker crumbs / bread crumbs
• ¼ cup ground flax seeds
• 2 tbsp olive oil

Step 1

Drain the salmon and place in a bowl, while reserving the liquid separately. Use a fork to separate or flake the fish. Mix in grated onion, chopped basil or parsley and pepper. Next, add two beaten eggs and blend until fish gets thoroughly moistened.

Step 2

Mix ½ cup of ground cracker crumbs or bread crumbs and ¼ cup of ground flax seed. Mix the crumbs into the salmon mixture until the consistency is thick enough to form patties.

Step 3

If the mixture feels too dry, add reserved salmon liquid, two tablespoons at a time; if too wet add more crumbs. Place in the refrigerator for 10 minutes, so that the mixture chills and sets.

Step 4

Remove from the refrigerator and roll mixture into balls. Next, flatten into round patties lightly. Coat each patty with bread crumbs.

Step 5

In a skillet, heat olive oil until it sizzles; lower heat and add patties. When the edges of the patties start to turn brown, gently flip and brown the other side two to three minutes.

Step 6

Serve warm with ketchup or top with grated cheese.

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