http://artofglutenfreebaking.com
Art of Gluten-Free Baking
Ingredients
For Croquettes
1 lb cooked salmon (or halibut), picked over for bones and flaked
1/2 medium onion, minced
1/2 C dried gf breadcrumbs
1/2 C finely chopped fresh parsley (or 2 TBL dried)
2 eggs, lightly beaten
salt and pepper
1/4 C Seasoned Flour (recipe below) or cornmeal (for frying)
3-4 TBL vegetable oil
For Seasoned Flour
1/4 C Jeanne's Gluten-Free All-Purpose Flour Mix
1/4 tsp salt
1/4 tsp pepper
You can also mix in any of the following seasonings, if you so desire:
lemon pepper
cayenne pepper
dry mustard
paprika
dried herbs/spices such as basil, oregano, thyme, sage, allspice, coriander, cumin, ginger
In a bowl, combine flour, salt, pepper (and any seasonings you want).
For the breadcrumbs:
I make breadcrumbs out of my Multi-Grain Sandwich Bread. To make breadcrumbs, I take a few slices and toast them in the toaster. I then let them cool and I grind them into crumbs in a food processor. If you don't want to go through this process, you can also use commercially-bought gluten-free bread crumbs.
For Spicy Remoulade Sauce
1 C mayonnaise
2 TBL sweet relish
2 TBL minced fresh parsley or 2 tsp dried
1 clove shallot, minced
2 slices jarred pickled jalapeno peppers, seeds removed, minced
1 TBL apple cider vinegar (or fresh lemon juice)
1 TBL brown mustard
1 tsp dried tarragon
ground pepper
Mix all ingredients in a small bowl. Let sit at room temperature for an hour to meld the flavors before serving. Store in a sealed container in the refrigerator for about 1 week. Use as a sauce for the Salmon Croquettes.
To make the Croquettes:
-in a large bowl, mix together all of the Croquette ingredients except for the Seasoned Flour
-form this mixture into hamburger-sized patties
-coat all sides of the patties with the Seasoned Flour
-heat oil in a pan
-fry the Croquettes for a few minutes on each side, letting each side brown a bit
-serve hot with the Spicy Remoulade as an accompaniment.
Enjoy!