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Salmon Croquettes

From Kathleen

• 1 can salmon, 14.75 oz. (418 grams), drained
• 1/2 cup finely minced celery
• 1/4 cup finely minced onion
• 2 tablespoons minced parsley
• 1 egg
• 2 teaspoon of coconut oil for pan

1. Flake salmon with a fork and mix all ingredients together.
2. Form into 8 patties and saute in a hot, oiled skillet over medium heat for 6-8 minutes, a lid on the pan.
3. Remove lid and turn croquettes.
4. Saute for 6-8 minutes more, uncovered.
5. The croquettes should be browned on both sides.
6. Serve with home-made mayonnaise.

Notes:

• If the croquettes start to break apart when turned, they need to cook longer before turning.
• The amounts of celery and onion are not critical. Adjust according to your taste.
• You may also season with garlic, minced fresh chile, or any fresh herbs.
• Leftovers freeze very well.
• A re-warmed croquette is great for breakfast with eggs over-easy, on a bed of mixed salad greens and arugula, topped with 2 tablespoons of olive oil and a sprinkle of sea salt. I stir it all together, and the runny egg yolks and olive oil make a "dressing" for the greens. This may sound strange, but it is great!

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