salmon croquettes

The Players

Wild salmon, canned or freshly steamed — canned is cheaper (15 oz)
Bread crumbs, dried or toasted — you can use sprouted or sourdough bread, or a gluten/grain-free bread* (3/4 cup)
Mayonnaise, preferably homemade (1/2 cup + extra for serving)
Onion, yellow or white (1 small)
Bell pepper, yellow, red, or orange (1 small)
Celery, organic if possible (1 stalk)
Parsley, fresh (1 small bunch)
Egg, pastured, organic (1)
Lemon, organic if possible (1)
Mustard, dijon (1 tsp)
Worcestershire sauce, organic and additive free if possible (1 tsp)
Sea salt
Macadamia nut oil — cold pressed, unrefined, lard or tallow, pastured, or refined, expeller pressed coconut oil (1/4 cup)
Optional: Tabasco sauce, or any hot sauce (6 drops)
*I used a basic almond-flour bread (recipe to come).

The How-To

1. Peel and coarsely chop onion. Toss into the food processor.
2. Rinse and dry the bell pepper, celery, and parsley. Coarsely chop and add to the food processor. Process by pulsing on and off until everything is finely minced.
3. In a large mixing bowl, combine the canned or cooked salmon, 1/2 cup of the bread crumbs, finely minced vegetables, 1/2 cup mayonnaise, egg, dijon mustard, worcestershire sauce, sea salt to taste, and optional tabasco.
4. Rinse and dry the lemon. Grate about 2 teaspoons of the zest and add to the bowl.
5. Mix all together with a large spoon and then shape into patties with your hands.
6. Spread the rest of the breadcrumbs out on a plate. Roll the patties in the crumbs to coat and set aside.
7. Heat up the macadamia nut oil, lard or coconut oil in a large skillet over medium heat. Cook the patties for 3-4 minutes on each side, until nicely browned and crispy. Cook only 4 patties at a time to avoid overcrowding.
8. Serve the patties with additional mayonnaise for dipping and a fresh green salad.