Mini Salmon Croquettes

Photo: Jennifer Davick; Styling: Lisa Powell Bailey

Recipe from

Recipe Time

Prep: 25 Minutes
Cook: 12 Minutes

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

Preparation

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.

To Make Ahead: Prepare recipe as directed through Step 2. 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.

Note:

Marlene Shapiro, Birmingham, Alabama,

April 2009