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
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
Cookin' Greens http://cookingreens.com/
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