I found the recipe for these salmon croquettes on this Dutch website. I’m pretty surprised on how healthy they are and you can use them for several occasions. Also, they’re very easy to make, all it takes is about 10 minutes to mix the ingredients and 20 minutes in the oven (or 8 minutes in the Airfryer). I have to admit, they do get a bit dry from being in the oven, so I’d suggest to make a nice dipping sauce to go with them. Homemade garlic mayonnaise for example.
Oke, here goes, what you need for 8 pieces:
1 can (about 200 grams) of pink salmon, preferably without fishbones
1 Tablespoon of dill
2 tablespoons of grated (old/goat) cheese
10 grams of butter (room temperature)
30 grams of oat bran
20 grams of almond flour
Tip: You could also add some chive and using fresh herbs is always better than dried ones. I however just used what I had in my spice cabinet.
Preheat the oven on 210 degrees CELCIUS
If you bought canned salmon with fish bones you need to take those out first and remove the skin. This takes about 15 minutes and is really not the nicest job to do (I didn’t know canned salmon without fish bones existed so guess what I have been doing…).
Then whisk the egg shortly in a bowl, add the salmon, the cheese and the herbs and spice it up with some salt and pepper.
In a separate bowl, mix the oat bran, the almond flour and the butter until you get crumbs, using your hands. It might seem very sticky at first, but after a while you’ll notice it’s really going to look like crumbs.
Divide the salmon mixture in 8 pieces and shape them like croquettes. This will be a bit sticky.
Then cover them with the crumbs mixture, carefully coating the outside and being careful not to break them.
Put them on a baking tray covered with baking paper and put them in the oven for about 20 minutes until they’re crunchy.