Salmon Croquettes.

These are very easy to make salmon cakes and they are perfect for someone on low budget too. I usually try to avoid tinned food, but a good quality wild tinned salmon tastes great and is quite healthy. This is “clean” meal suitable for someone trying to lose weight and gain lean muscle as it’s full of protein, calcium and good fats, but contains no hydrogenated fat and is very low GI. If you don’t mind bones, buy tinned salmon with soft bones for extra calcium.

You can substitute ground almonds for coarse polenta or even wholemeal breadcrumbs if you don’t mind the gluten.

I have used polenta for the cakes on the picture. They should be less yellow with almond meal.

Makes four large croquettes:

  • 1 medium sweet potato, peeled and cubed
  • 1/2 small onion or 1 shallot
  • 1 x 213g tin of salmon. I use John West or Tesco one.
  • 1 whole free range egg
  • 1 tsp dried dill
  • Approx. 100g of ground almonds for coating
  • oneĀ  pinch of sea or rock salt and ground pepper to season.
  • Salad leaves and sweet chili sauce to serve with.
  1. Preheat the oven to 200C and line a baking tray with non stick baking parchment.
  2. Steam the potato until soft.
  3. Meanwhile, finely chop the onion and place it in the bowl. Then drain and mash the salmon with a fork and add to onion.
  4. Once potatoes are ready, place them in the bowl with salmon and onion, add an egg, dill and salt and pepper and mix everything together. If you like smooth consistency, use food processor.
  5. Spread ground almonds on a separate plate. Take a handful of fish mixture and shape it with your hands into a ball. Flatten it and roll in ground almonds so it is evenly coated, then place on baking tray. Repeat until you use all the fish mixture. There should be 4 large or 6 medium croquettes.
  6. Bake in the oven for 20 minutes, until golden. Serve with salad and sweet chili sauce.

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