Southwest Salmon Croquettes have been a tradition in our family for Fridays during the Lenten season. Canned salmon, green chile and onion patties are perfect for a light meal. They are great on St. Patty’s Day too if you prefer a lighter meal than traditional brisket or corned beef and cabbage.

Southwest Salmon Croquettes

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• CourseMain Dish
• CuisineNew Mexican, Traditional Family Favorites

Servings

14 2 oz. patties

Servings 14 2 oz. patties

Southwest Salmon Croquettes 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! CourseMain Dish CuisineNew Mexican, Traditional Family Favorites Servings 14 2 oz. patties Servings 14 2 oz. patties

Ingredients

• 1 13 oz. BUENO® Frozen Green Chile drained
• 1 tsp. vegetable oil
• ¼ medium onion finely chopped
• 1 14 ¾ oz. can pink salmon drained
• 1 egg beaten
• 4 Tbsp. unbleached flour
• 1 tsp. parsley flakes crushed
• ¼ cup vegetable oil

Servings: 2 oz. patties

Units:US Imperial

Instructions

1. Place frozen green chile in a saucepan over low heat. Cook 15-20 minutes covered.
2. Heat 1 tsp. oil over low heat in a sauté pan. Sauté onion.
3. Add cooked green chile. Cook an additional 10 minutes over medium heat. Remove from heat.
4. In a separate bowl, mash salmon with a fork.
5. Stir in cooked onion and green chile mixture. Add remaining ingredients except for oil.
6. Heat ¼ cup oil over medium heat in a non-stick skillet.
7. Drop mixture by heaping tablespoon onto heated skillet. Flatten with spatula. Cook over medium heat until golden brown, approximately 3 minutes. Turn and cook approximately 2 more minutes or until golden brown. Drain on paper towel.

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