Today is the first day of Lent, but it’s not just religious families observing no-meat Fridays. Many people see this season as an opportunity to add more fish and seafood into their diets. If you are landlocked and not a seasoned fisherman, one of the most convenient ways to add fish is to purchase canned fish. Salmon is a will provide healthy fats while providing a versatile, crowd pleasing meal. Salmon croquettes can be a served as a salad topper or as a main dish.
Jennifer @ Onceamonthmom.com
- 12 ounces canned wild salmon, drained
- 2 medium eggs
- 1 teaspoon Cajun seasoning, like Tony Chachere’s
- 2 Tablespoons light mayonnaise
- 0.66 cup saltine crackers, crushed
- 0.5 cup green bell pepper, finely chopped
- 0.25 cup green onions, chopped
- 2 teaspoons light olive oil, for pan frying on cooking day
- wax paper
Combine all ingredients except oil in a large mixing bowl. Form into four patties. Proceed to freezing directions or to serving directions.
Place a sheet of wax paper on a baking sheet. Put patties on sheet and flash freeze. When frozen, store patties in between sheets of wax paper, placed in a gallon-sized freezer bag. TO SERVE: Thaw. Preheat a large, nonstick skillet to medium heat. Drizzle in olive oil. Cook patties 3 minutes or so on each side, until golden.
Calories 242, Total Fat 8.8g, Saturated Fat 1.9g, Total Carbs 24.7g, Protein 13.1g, Fiber 0g, WW Plus Points: 6
Servings: 4 croquettes
**conversion chart image provided by Erik Spiekermann