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


  • 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
  • 4 – 6 tbsp coconut oil
  • 1/3 cup desiccated coconut
  • 1/3 cup almond meal


  • 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.



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