1 (7 oz) can salmon
2 green onions, chopped fine
2 teaspoons dijon mustard
2 large eggs, beaten
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup corn meal breading or gluten free bread crumbs
olive oil, for sauteing
In a large bowl, combine the salmon, onions, dijon mustard, eggs, lemon juice, salt, pepper, and 1/4 cup gluten free crumbs. When adding the salmon, drain the juice and flake with a fork.
Form the mixture into 10 rounds and set on a plate or baking sheet to rest for 15 minutes.
Heat up enough olive oil to cover a pan over medium-low heat to a simmer. Add the salmon croquettes a few at a time, frying on each side for about 3 minutes.
Once fried, remove onto a plate covered in paper towels to drain some of the grease.
**This post was edited on 12/12/10 to make it gluten and dairy free