Cookin’ Greens Designer Salmon & Potato Croquettes

 A croquette is a fancy name for a fried potato patty – here we are adding canned salmon, and our Athlete’s Mix, giving it somewhat of a fish cake familiarity with our nutrient packed greens.  

This recipe is paired with a creamy, water chestnut dressing.

Cookin' Greens Designer's Salmon & Potato Croquette

2015-02-13 13:35:27

Serves 6

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. 1 cup (100g) of any Cookin’ Greens product, we recommend the Athletes Mix
2. 1 can (213g) salmon, drained and skin removed
3. 1 1/2 cup (2-3 medium sized potatoes) grated and moisture squeezed out potato
4. 1 cup (250ml) bread crumbs + extra for rolling croquettes in
5. 1/4 cup (60ml) sour cream or original Greek yogurt
6. 2 tbsp. (30ml) chopped flat leaf parsley
7. 1 grated onion
8. 1 can (227g) water chestnuts, drained finely chopped
9. 2 lg eggs
10. 1 tsp thyme
11. Vegetable oil for frying
12. Salt & hot sauce to taste

Creamy Romesco Dip

1. Ingredients
2. 1 whole roasted red pepper, seeded, diced
3. 1 tsp salt
4. 1/2 cup thick Greek yogurt
5. 1/4 cup roasted and salted cashews
6. 1 garlic clove, peeled
7. tsp hot sauce

Instructions

1. Cook Cookin' Greens according to package instructions.
2. Mix all ingredients together in a bowl, except the extra crumbs. Roll mixture in a ball or patty, using a tsp or large ice cream scoop depending on the size you want.ie: appetizer or lunch/dinner patty.
3. Squeeze mixture together in a ball and roll into extra bread crumbs. Place in a preheated skillet with 1/2″ of oil in pan. Cook to a golden brown on both sides.
4. Place on a baking sheet and bake for 20min in a preheated 350F.
5. To make the Creamy Romesco Dip, place nuts and garlic into a food processor or blender. Grind to a fine crumb. Add the pepper and seasonings; continue to blend to a smooth consistency. Stir in the yogurt.

Dietitian Notes :

1. Low Calorie: ** Use egg whites in the same volume instead of the whole egg
2. Gluten Free: ** Use gluten free bread crumbs
3. Vegetarian: ** Remove salmon and add extra Cookin' Greens to your potato mixture

By Cookin' Greens

Cookin' Greens http://cookingreens.com/