Recipe originally published on KetovangelistKitchen.com on 3/15/19. It has been lightly edited for re-publication.
My Granny used to make all kinds of croquettes, and while not normally being a big seafood eater, it was one of the few ways I really enjoyed fish. For those who don't know, a croquette is basically just a fancy French word for a patty. Normally, classical croquettes would be coated in bread crumbs before they're fried, but Granny always kind of threw everything together and went with it, and so that's what I do here.
½ c (4 fl oz/ 118 ml) refined coconut oil, avocado oil, or bacon drippings (or as needed for frying)
Mix salmon, beaten egg, pork rinds, scallions, and Seasoned Salt in a mixing bowl.
Form into 16 balls, compressing them to get out any excess moisture, and flattening into patties with your palms, and set aside to rest. The patties will be a little delicate, so handle carefully.
In a large skillet, heat the oil or dippings over medium-high until hot.
When the oil is ready, pan fry the salmon patties in batches (don't overcrown the pan!) until brown and crispy on one side (about 3-4 minutes), then very gently flip and repeat on the second side, pressing down to flatten slightly.
Flip once more to cook another 30 seconds on the first side, then remove to drain on paper towels.
Serving Size:2 cooked patties
Net Carbs [total carbs - (fiber + sugar alcohol)] :0.3 g
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