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Mini Salmon Croquettes

Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep time 25 mins
Cook time 12 mins
Yield Makes 14 croquettes

Ingredients

  • 2 (14.75-oz.) cans pink salmon
  • 1/2 cup finely chopped yellow onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup unsalted matzo meal
  • 3/4 cup olive oil
  • Kosher salt (optional)
  • Mixed baby salad greens
  • Lemon-Dill Sauce
  • Thin Potato Kugel (optional)

How to Make It

  1. Drain salmon, remove skin and bones, and flake. Place salmon in a large bowl. Add onion and next 5 ingredients. Stir in eggs and matzo meal. (Batter will be wet.)

  2. Shape salmon mixture into 14 (1-inch-thick, 2-inch-wide) patties.

  3. Cook, in 2 batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden brown and crispy. Drain on a paper towel-lined wire rack. Sprinkle with kosher salt, if desired. Serve immediately over mixed baby salad greens with Lemon-Dill Sauce and, if desired, Thin Potato Kugel.

  4. To Make Ahead: Prepare recipe as directed through Step Place patties in a lightly greased aluminum foil-lined pan. Cover and chill 24 hours. Let stand at room temperature 10 minutes. Proceed with recipe as directed.