Sometimes in our family we like to have a bunch of appetizers for dinner instead of cooking a typical meal. This would normally consist of things like cheese sticks, breaded cauliflower, breaded mushrooms … well you get the point. Since deciding to change our eating habits snacks have been few and far between. I just haven’t really had a chance to take the time to create any new recipes or adapt old favorites to meet our new lifestyle. Enter this weeks theme for Sunday Supper.. Tapas.. and yay time to create something that fits the theme and fits our lifestyle! I started doing some research on Tapas and finally decided that I would try to make Low-Carb Salmon Croquettes. I’m so excited to share them with you. You are going to LOVE them! Even the contrary 11 year old liked them.
Oh and don’t be scared by the name because I promise they are so much easier than the name sounds!
So, just in case you don’t know what Tapas are.. because well I really didn’t I thought I’d share a little of what I found out during my research. I knew that Tapas were small plates – meaning small plates of food but I did not know that Tapas is Spanish for a variety of appetizers or snacks. There you have it just in case you were wondering like I was.
Don’t forget to visit the other blogs participating in Sunday Supper Tapas, for even more great recipes!
Low-Carb Salmon Croquettes
1 can salmon (drained)
1 egg
1/4 cup green onions (diced)
1/2 cup pork rinds (crushed)
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil
4 Tablespoons Mayonnaise
2 Teaspoons Chinese Hot Mustard
Clean as much skin and large bone as you can from the salmon and discard it.
Take a fork and smash the salmon well in a bowl, crushing any small bones that are left and flaking the salmon.
Add one egg and mix thoroughly.
Add green onions, salt and pepper and stir to mix.
Put pork rinds in a food processor and pulse until they are crumbs that resemble bread crumbs. You will need to do enough to have 1/2 cup of crushed pork rinds. If you do not have a food processor you can put them in a baggie and crush with your hands.
Form small logs with the salmon mixture and then coat with the pork rind crumbs.
Fry on medium/high heat until lightly browned on all sides.
Remove from pan and place on a paper towel lined plate to soak up any excess oil.
Stir mayonnaise and hot mustard together in a bowl. Add diced green onions if you like for garnish. Serve with croquettes for dipping.
~ Enjoy!
Here’s what’s on the Table:
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina
And you know you can’t have a party without wine ~ at least you certainly can’t in my house. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog
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About Tammy Northrup
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