Salmon Croquettes, Gluten Free - salmon

Method

• In a large bowl, combine the canned salmon, onions, dijon mustard, eggs, lemon juice, salt, pepper, and 1/4 cup gluten free crumbs.
• When adding the salmon, drain the juice and then flake the meat with a fork.
• Form the mixture into 10 rounds (or really any number depending on the size you want) and set on a plate or baking sheet to rest for 15 minutes.
• Heat up enough olive oil to cover the bottom of the pan heat over medium-low heat to a simmer.
• Add the salmon croquettes a few at a time, frying on each side for about 3 minutes.
• As you go through the batches, you may have to add more olive oil.
• Once fried, remove the croquettes to a paper-towel covered plate to drain off some of the grease.
• Then finish frying the remaining croquettes.