Ingredients

The following ingredients have 4 Servings
  • 2 [6-ounce] cans salmon, drained
  • 2 cloves garlic, minced
  • 1/4 cup white or yellow onion, very finely diced
  • 2 tbsp mayo
  • 1 tsp grainy mustard
  • 1 tsp Louisiana-style hot sauce ((I use Crystal's))
  • 1 tsp old bay seasoning
  • 1 large egg
  • 1/4 tsp black pepper
  • 1/4 tsp kosher salt
  • 2 tsp tapioca starch
  • 3 tbsp avocado oil, for frying

Instruction

  • In a large bowl, combine all the ingredients (except for the avocado oil). Using a fork, mix until well combined.
  • Using your hands, scoop about 2 tbsp of the mixture at a time and form it into a croquette (an oval shape, almost like an egg). Set aside on a clean plate until all are formed.
  • In a skillet over medium heat, heat the safflower oil until hot but not yet smoking. When hot, gently lay the croquettes in a single layer and fry until a deep golden crust forms on all sides, about 2-3 minutes per side.
  • Transfer cooked croquettes to a paper towel lined plate to remove excess oil. Serve alone or with desired dipping sauce. I serve mine with Whole30 Tartar Sauce.