I could eat these salmon croquettes twice a day for my whole life and never get tired of them. They are as gentle on the stomach as they are yummz. I try to use all organic ingredients, because I figure my sensitive stomach might not appreciate a dose of poison.
1 8-oz can of salmon (you can use slightly more or less salmon if you prefer)
1 medium sweet potato, boiled, peeled and mashed
1.5 cup rice, cooked
½ teaspoon salt
1 teaspoon dry dill
½ teaspoon dry rosemary
Juice from 1 lemon
1 tablespoon brown rice flour
1 tablespoon olive oil
1 tablespoon walnut oil (you can use 2 tbsp olive oil if you don’t have walnut)
Mix the first 9 ingredients together (everything except the oil) to create a sort of “batter.” Heat the oil in a big pan (cast iron works great for this recipe). Form mixture into patties the size of a small burger and drop them into the oil. You should be able to make about 20 patties. Cook the croquettes on medium-high for 5 minutes per side, or until browned and cooked through. Serve over greens.