Southern-style Salmon Croquettes (GAPS, Paleo, Whole30)
I grew up with my Memaw and my mother making salmon croquettes. Crispy on the outside and moist on the inside, salmon croquettes (or patties) were one of my favorite comfort foods as a kid. Memaw served hers with a side of black-eyed peas, and Mom always served ours with buttery mashed potatoes and white gravy.
Not wanting to be without the comfort foods of my childhood, I have learned to recreate my favorites. While the two generations before me used white flour and cornmeal, I use flavor-less coconut flour; and instead of Crisco in my frying pan, it’s one of my favorite Traditional fats. In fact, I fry my salmon croquettes in Memaw’s cast iron skillet.
Canned salmon is an easy and frugal way for our family to benefit from nutrient-dense wild salmon. (Here’s why you should always buy wild-caught salmon.) A batch of these croquettes can be whipped up in less than an hour, and I serve mine with a side of roasted broccoli or Brussels sprouts.
Here’s what you’ll need:
- 1/2 of a small yellow or white onion, finely diced
- 1 Tablespoon coconut oil, ghee, or tallow
- 1-2 cloves garlic, minced
- 2 Tablespoons fresh parsley or cilantro, chopped
- juice of 1/2 a lemon
- 2 pastured eggs
- 2 (6-ounce) cans wild-caught salmon, bones removed
- 1/4 cup coconut flour
- salt and pepper, to taste
- coconut oil, ghee, or tallow for frying
Here’s how to do it:
In a skillet, heat one tablespoon of fat and saute the diced onion until soft and translucent. While onion is cooking, combine garlic, herbs, lemon juice, eggs, salmon, coconut flour, and salt and pepper in a mixing bowl. Transfer cooked onions to the mixing bowl, and stir to combine.
Let the mixture sit for 3-4 minutes so the coconut flour can totally absorb moisture. Heat additional fat in the skillet. Form palm-sized patties with the salmon mixture and fry, about 3-4 minutes per side. I usually have to add more fat to the skillet with each batch I fry. Remove from the skillet and lay on a paper towel-lined dish. Makes 6 croquettes.
I like to double this recipe and use the leftovers throughout the week for quick and easy lunches. You could also freeze the extras for another day. 🙂