Salmon Croquettes

I made this one day for my kids as a tribute to my Nannie, and they loved them. My base recipe is Alton Brown's Tuna Croquettes.    Another yummy version is Salmon Cakes With Homemade Ginger Mayo.

1 large can salmon (10-14 oz)

2 tsp dijon mustard

2 eggs

1 tsp lemon juice

1/2 tsp salt

2 pieces stale bread (or 3/4 cup bread crumbs)

olive oil

Remove the large bones and skin from the salmon. Stir the rest vigorously to break up smaller bones (these can be eaten and are great for calcium, but you don't want little ones getting one caught!). Add mustard, eggs, lemon juice and salt.

Use food processor to grind up bread pieces into crumbs. Mix in with salmon.

Heat olive oil in a saute pan, enough to cover bottom. Use an ice cream scoop to dish out scoops of salmon mixture into the oil. Let cook until brown, then flip, and flatten (2-3 min). Let cook a few minutes (2-3 min), then flip back over and finish cooking (2-3 min).

PALEO OPTION: omit bread crumbs; use 1 T coconut flour.  I also use Ezekiel Bread crumbs as a compromise.

ALLERGY OPTION: use paleo option; replace eggs with Flax Eggs*

*Flax Eggs: 1 egg = 1 Tbsp ground flax seed in 3 Tbsp hot water; let sit 2-3 minutes until gelled.