Salmon Rutabaga Croquettes
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 104.8
- Total Fat: 3.6 g
- Cholesterol: 44.5 mg
- Sodium: 81.0 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 1.9 g
- Protein: 8.8 g
View full nutritional breakdown of Salmon Rutabaga Croquettes calories by ingredient
Introduction
This recipe replaces potato with rutabaga, which makes it slightly sweeter...and a lot lighter. This recipe replaces potato with rutabaga, which makes it slightly sweeter...and a lot lighter.Number of Servings: 14
Ingredients
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905 grams Rutabagas
12 oz Pink Salmon (fish)
.5 medium (2-1/2" dia) Onions, raw
4 clove Garlic
3 tsp Sumac or sumaq, ground (by CHUCKLES0719)
1.5 serving Bacon - Oscar Meyer (2 slices)
2 large Egg, fresh, whole, raw
60 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
.5 fl oz Lemon Juice
1 tbsp Canola Oil
Tips
Rutabaga takes a lot longer to soften than a potato. Make sure it's really soft before you start to mash it.
Directions
Preheat oven to 375 degrees F.
Peel rutabaga, then cut into large chunks. Boil for 20-30 minutes or until soft.
Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them.
While the rutabaga pieces are cooking, cut bacon into small pieces and heat in a pan on medium for about 5 minutes. Add onion and saute until it starts to turn a golden brown. Add garlic and cook for another minute while stirring constantly to prevent burning. Allow to cool, but save everything in the pan (including the grease).
Mash rutabaga by hand or run through a ricer. Allow to cool (blending hot rutabaga with the salmon will pre-cook it).
Chop salmon into small pieces (about 1/4 inch chunks).
Blend onion, garlic, bacon, rutabaga, sumac, 1 egg, salt, and lemon juice.
Roll mixture into 14 equal-sized balls (a little less than 3 ounces each). Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet brushed with oil. If possible, use a spray bottle to spray the surface of each croquette.
Bake for 10 minutes, then turn over and bake for another 10 minutes. Remove from oven and place on cooling rack.
Serve with a sauce made from yogurt, Dijon mustard, caper juice, diced fresh sage, and lemon juice.
Serving Size: Makes 14 croquettes
Peel rutabaga, then cut into large chunks. Boil for 20-30 minutes or until soft.
Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them.
While the rutabaga pieces are cooking, cut bacon into small pieces and heat in a pan on medium for about 5 minutes. Add onion and saute until it starts to turn a golden brown. Add garlic and cook for another minute while stirring constantly to prevent burning. Allow to cool, but save everything in the pan (including the grease).
Mash rutabaga by hand or run through a ricer. Allow to cool (blending hot rutabaga with the salmon will pre-cook it).
Chop salmon into small pieces (about 1/4 inch chunks).
Blend onion, garlic, bacon, rutabaga, sumac, 1 egg, salt, and lemon juice.
Roll mixture into 14 equal-sized balls (a little less than 3 ounces each). Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet brushed with oil. If possible, use a spray bottle to spray the surface of each croquette.
Bake for 10 minutes, then turn over and bake for another 10 minutes. Remove from oven and place on cooling rack.
Serve with a sauce made from yogurt, Dijon mustard, caper juice, diced fresh sage, and lemon juice.
Serving Size: Makes 14 croquettes
