Super simple crab-cake style salmon croquettes to serve with brunch or lunch.


YIELD
6 croquettes

TIME
Active Prep: 10 min
Cook: 7 min


INGREDIENTS

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DIRECTIONS

Drain cans of salmon and flake meat with a fork into a medium bowl. Add beaten egg, Cape Hatteras, paprika, shallots, and bread crumbs. Mix thoroughly and divide mixture into 6 oval or round croquettes. Heat butter in large skillet over medium heat. Cook croquettes on one side for 4 min., then flip and cook other side for 3 min. or until golden brown.



SERVING SUGGESTIONS

Top with a poached egg and hollandaise sauce for a salmon eggs benedict. These also pair perfectly with our Cambridgeshire Remoulade Sauce.

THANKS TO
Matt Wallington

NUTRITION
Nut-Free
Sweetener-Free



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