Dairy Free
Gluten & Grain Free
Low Disaccharide
Not dry, not crumbly but just right! Try these pink salmon croquettes.
Makes: 8 – 10 croquettes
Prep time: 10 mins, Fridge time 1 hour
Cooking time: 10 mins
Ingredients
- CROQUETTES
- 1 x 400g can pink salmon
- 1/2 cup spring onions, chopped finely
- 2 eggs
- 1 clove garlic, crushed
- 1/2 tsp salt
- 1/4 tsp smoked paprika
- 1 tbsp coconut amines
- juice of half lemon or lime
- 1 tsp dill
- 1/4 cup almond meal
- CRUMBS
- 4 – 6 tbsp coconut oil
- 1/3 cup desiccated coconut
- 1/3 cup almond meal
Method
- Place all croquette ingredients into blender and blend in bursts, until mixture is combined, but not completely smooth.
- In a separate bowl combine almond meal and desiccated coconut for crumbing.
- Scoop spoonfuls of mixture and form into log shapes, then coat firmly in crumbs.
- Refrigerate for at least one hour (I prepare these the day before and leave in the fridge covered, overnight).
- Add oil to frying pan, heat and then fry croquettes for about 5 minutes on each side, until cooked and brown.
- Serve with zucchini pasta, salad or cauliflower fried rice.
