Salmon Croquette Sandwiches |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/4 teaspoon(s) black pepper |
1 tablespoon(s) butter or margarine |
3 cup(s) easy poached salmon, thawed |
2 large eggs |
4 lettuce leaves, for serving, optional |
1/2 cup(s) plain dry bread crumbs |
2 tablespoon(s) reduced fat mayonnaise |
1/4 teaspoon(s) salt |
tartar sauce, for serving, optional |
4 slice(s) tomato, for serving, optional |
1 tablespoon(s) vegetable oil |
4 whole wheat sandwich buns |
2 teaspoon(s) worcestershire sauce |
Directions:
1. Thoroughly drain the poached salmon and onions from poaching, pressing them into a colander to remove as much of the cooking liquid as possible. Place fish in a medium sized mixing bowl, flaking it with fingers to break up any extra large chunks.
2. Lightly beat the eggs, and add them to the bowl. Add the bread crumbs, mayonnaise, Worcestershire sauce, black pepper and salt. Stir to combine well.
3. Melt the butter and oil together over medium heat in an extra deep 12 inch skillet. Meanwhile, using hands, shape the mixture into 4 patties about 3 1/2 inches in diameter and 1/2 inch thick. The patties will be very moist. Swirl the pan to combine the butter and oil, then place the patties in the skillet. Fry until golden brown on the first side, about 3 minutes. Using a wide spatula, carefully turn the patties over, and fry until golden brown on the second side, about 2 minutes more. While the patties cook, toast the sandwich buns, if desired.
4. To serve, place a salmon patty on each bun, and top with a lettuce leaf and a tomato slice, if desired. To each with 1 tablespoon tartar sauce, if desired.
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