An original and economical recipe that everyone will love! Who doesn't like croquettes? It's a great way to incorporate more plant-based proteins into our diet while also contributing to our omega-3 intake and enjoying the convenience of eating with our hands!
Ingredients
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240 g of cooked or canned salmon (or canned tuna)
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250 ml (1 cup) of chickpeas, rinsed and drained
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1-2 garlic clove(s), finely chopped
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1 celery stalk, coarsely chopped
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1 large egg
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60 ml (¼ cup) of light feta cheese
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½ lemon, juice and zest
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15 ml (1 tbsp) of capers
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10 ml (2 tsp) of fresh ginger (optional)
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7 ml (½ tbsp) of Dijon mustard
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Fresh cilantro, to taste
Sauce:
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30 ml (2 tbsp) of 0% fat natural yogurt
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15 ml (1 tbsp) of light mayonnaise (or sour cream)
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15 ml (1 tbsp) of lemon juice
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5 ml (1 tsp) of whole grain mustard
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Chives (or green onion), to taste
Breading:
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60 ml (¼ cup) of Panko breadcrumbs (or chickpea breadcrumbs)
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15 ml (1 tbsp) of sesame seeds
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1 ml (¼ tsp) of smoked paprika
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10 ml (2 tsp) of olive oil
Preparation
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In a food processor, place the ingredients for the croquettes and mix until you have a homogeneous mixture (but not smooth).
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In a shallow plate, mix the ingredients for the breading, except the oil.
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Shape the salmon mixture into about 10 croquettes and dip each side into the breading.
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In a skillet over medium heat, brown the croquettes in the oil for about 3 minutes on each side.
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Mix the sauce ingredients and serve the croquettes with it, along with a green salad or roasted vegetables.
Notes
Keeps for 2-3 days in the refrigerator in an airtight container or 2 months in the freezer.
