Ingredients
- 1 7.5 oz can of sockeye salmon
- 1/4-1/2 onion, diced
- 1/2 bell pepper diced OR 1 stalk celery and 1/4 zucchini, diced
- 1 TBSP chives
- 1-2 tsp mustard
- 1/2 cup panko bread crumbs, divided
- 1 small egg
- 1 TBSP sour cream
- Salt and pepper
Instructions
Combine all ingredients in a mixing bowl –using 1 TBSP of the panko.
Form into patties, place reserved panko on a plate and coat each croquette.
Heat 1 TBSP coconut oil over medium high heat in a pan, sauté croquettes about 2-3 minutes each side or until golden brown.
Garnish with sour cream.