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.
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:
Instructions
- Place frozen green chile in a saucepan over low heat. Cook 15-20 minutes covered.
- Heat 1 tsp. oil over low heat in a sauté pan. Sauté onion.
- Add cooked green chile. Cook an additional 10 minutes over medium heat. Remove from heat.
- In a separate bowl, mash salmon with a fork.
- Stir in cooked onion and green chile mixture. Add remaining ingredients except for oil.
- Heat ¼ cup oil over medium heat in a non-stick skillet.
- 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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