Fish Croquettes

These are tender on the inside, crunchy on the outside and full of flavour!

INGREDIENTS

• 1 can (213 grams) salmon*, well drained
• 2 eggs
• ½ cup wheat flour or gluten free flour mix
• 1 cup cold mashed potatoes
• 1 teaspoon garlic powder
• ½ teaspoon dried herbs like parsley or dill
• 1 cup panko breading or crushed corn flakes

PREPARATION

• Preheat the oven to 375°
• Well-oil a baking sheet.
• In a bowl, mash the salmon until smooth.
• Stir in the egg, the flour, the mashed potato and the seasonings.
• Use a tablespoon of the mixture to form a little log. Roll into the breadcrumbs. Place on the cookie baking sheet.
• Repeat for the remaining croquettes.
• Place on a baking sheet. Leave space between each croquette.
• Bake for 15 minutes, flip. Cook for a remaining 10 minutes until both sides are golden brown.

*You can use canned salmon that contains the bones and skin or without. For a Vitamin D and calcium boost, choose the option with bones and skin. Mash the entire can well with a fork until smooth. The soft bones and skin will dissolve into the mixture.