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Gluten-free Salmon Croquettes

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Gluten-free Salmon Croquettes

This delicious seafood entrĂ©e is my first new recipe in a long time. I am just getting back on my feet after extensive ankle surgery, and I wanted to make a meal with very little prep time, without sacrificing taste. Salmon croquettes turned out to be the perfect dish. They’re not only gluten-free, they are completely grain-free and all the ingredients are easy to find and inexpensive.

Fried to perfection!

Fried to perfection!

Ingredients

  • 1 15 oz can salmon
  • 2 medium-sized potatoes
  • 1 stalk of celery, diced
  • 1 onion, diced
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoon parsley
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Red palm oil for frying

First, peel, boil and mash the potatoes (do not add butter or milk). Refrigerate for at least an hour. This is the key to a perfect texture; the mashed potatoes need to be cold.

Open the can of salmon and drain most of the liquid (keep the bones!) In a large bowl, gently mix in all the ingredients with a fork. Shape the mixture into small croquettes. Note that you can make them larger if you want to use them as patties instead.

Deep fry in red palm oil (or another good oil you have access to) at 370F for 2-3 minutes. I was able to fry about 6 at a time and had a total of 20 croquettes.

I look forward to making this dish again, especially because I only had to be on my feet 10 minutes!

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