Salmon & Dill Croquettes
Clean eating, Paleo, Primal, Dairy and lactose free
These Salmon & Dill Croquettes, one of Kyra Williams Fitness’ clean eating recipes, are perfect to batch cook for lunches through the week or to add to a salad at dinner.
Ingredients:
2 6-oz cans salmon, drained
1 small sweet potato, diced
1 whole egg
1/2 cup flaxmeal
1/2 small onion, diced
1 tablespoon Dijon mustard
1 teaspoon dill, dried
1/4 teaspoon ground black pepper
1/8 teaspoon sea salt
Directions:
Preheat oven to 400 degrees. Line a baking tray in parchment paper (or spray with cooking spray) & set aside.
Steam sweet potato & onion in about 1/4 cup of water until the potatoes are soft & the liquid has been absorbed. Add more liquid as needed to complete the cooking process (I had to add a lot more.) Place potato & onion mixture in a large mixing bowl.
In a bowl, mash the salmon (bones included) with a fork. Alternatively, you can use a food processor.
Add the salmon to the potato mixture. Add mustard, egg & dill. Mix with a fork.
In a separate bowl, combine the flaxmeal, salt & pepper.
Take 1/4 of the salmon mixture at a time and use your hands to roll it into a ball. Roll the balls in the flaxmeal mixture to coat. Add more flaxmeal as needed to coat each croquette evenly.
Place croquettes on the baking tray & bake for 20 minutes. Serve hot.
Nutrition:
*Makes 3 servings*
Calories – 262
Total fat – 8g
Carbs – 24g
Protein – 21g
P.S. Do you like this recipe and want more like it?
Check out the Lean Body Cookbook & Meal Planning Guide today!