This Proscuitto-Breaded Salmon Croquettes recipe is adapted from a recipe that my mee-maw used to make. As a Georgia gal, my grandma would have never used limes or capers, so this is my upgraded and paleo version of her savory, comforting salmon patties.
Check out the dipping sauce on my Curried Venison & Pork Kebabs with an Avocado Dipping Sauce. I think it would work really well with these croquettes.
Prosciutto-Breaded Salmon Croquettes (paleo/grain-free)
- 3 ounces prosciutto
- 1/4 cup almond flour/meal
- 1/4 cup coconut flour
- 2 cans, 14.75 ounces, Wild Alaskan Salmon, drained
- 1 small onion, finely diced
- 1 large egg
- 1 tablespoon chopped fresh dill (plus additional for garnish)
- 1/4 teaspoon sea salt
- 4 tablespoons coconut oil, avocado oil, or cooking oil of choice
- 2-3 tablespoons capers, for garnish
- 1 lime, sliced, for garnish
- In a cast iron skillet, cook prosciutto until crispy. Transfer prosciutto to a plate to cool.
- In a small food processor or blender, combine cooked prosciutto, almond flour, and coconut flour until a smooth flour-like consistency.
- In a medium bowl, combine salmon, onion, egg, dill, and salt until blended.
- Shape into 24 croquettes (about 2 tablespoons each). Roll each croquette in the prosciutto blend.
- In the same cast iron skillet, heat 2 tablespoons of preferred cooking oil on high heat. Cook 12 croquettes for about a minutes per side (4 sides). Remove from heat. Add the remaining oil and the additional croquettes and cook accordingly.
- Plate croquettes and squeeze with lime. Add capers and additional fresh dill garnish.