Plain good eats...

So here's one of my favorite standby recipes: Salmon Croquettes. They're great anytime of year and can be accompanied by a variety of sides. I have one major twist that I use that normally raises some eyebrows, but believe me - it works! I substitute oat bran for bread crumbs. Trust me on this one, it gives the finished product a heavenly crispy crust (and adds some fiber). Here's the recipe!

Brannon's Salmon Croquettes - serves 4 (makes 8-9 patties)

• 2- 14.7 oz cans pink salmon
• 1 cup Oat Bran (found in the hot cereal section)
• 2 eggs
• zest of one lemon
• juice of one lemon
• small palmful chopped fresh parsley
• small palmful chopped fresh dill
• 1/2 teaspoon salt
• olive oil for cooking

Combine all ingredients in large mixing bowl. When working with the canned salmon, I normally remove any of the skin that is still attached, and I also remove the bones. However, the bones are ENTIRELY edible, and can just be mixed in with the rest of the mixture, or eaten on the side as a high calcium snack. I just remove them for the sake of texture.

Cover mixture and let sit in fridge for 1/2 an hour. Remove from fridge and heat olive oil in pan on medium to medium high heat. Form patties about 1/2 inch thick and about as big around as the palm of your hand. Fry patties in olive oil for around 4-5 minutes, until they reach a nice golden brown on the outside. Flip gently, this is a delicate patty. Cook for another 3-4 minutes on the other side. Watch your heat to make sure that they aren't burning or cooking so quickly on the outside that they won't be cooked on the inside. A temperature of between medium and medium high usually works well. Remove from pan and drain on paper towel.

Last night I served these with some herb and sour cream smashed potatoes, but rice is also a great accompaniment. There will be a nice lemon flavor within the patty, but you might want a few extra wedges of lemon for those real lemon lovers. This is really a nice, light but yet filling and healthy recipe. Enjoy!