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Baked Salmon Croquettes
Lunchtime never looked so good with these salmon croquettes. This recipe makes plenty to eat off of the entire work week. Plus, it freezes well for easy meals in a hurry. The sweet potato adds a creaminess to the croquettes, while the lemon zest adds a brightness that will certainly liven up your lunch!
Prep Time: 00:30
Cook Time: 00:30
3 cans of skinless, boneless wild salmon
2 mashed sweet potatoes, removed from skins
1/3 cup diced celery
1/3 cup almond flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
zest of lemon
1Preheat the oven to 400 degrees.
2Drain canned salmon of liquid. Add to medium mixing bowl along with remaining ingredients. Using your hands, mix the ingredients until well-combined.
3Chill mixture in fridge for 30 minutes for easier molding. They won't be as sticky if chilled.
4Form into three-inch croquettes, placing on sprayed baking sheet. For easy clean up, line baking sheet with tin foil.
5Bake for 25-30 minutes or until golden brown.
6Serve with a dollop of guacamole, salsa, or Greek yogurt if you're down with dairy.
Don't like salmon? Swap tuna or chicken for a solid alternative.
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