Ingredients
- 2 eggs
- 250 mL (1 cup) rolled oats
- 2 cans (213 g) or 1 can (7.5 oz.) salmon, drained and trimmed
- 250 mL (1 cup) grated mozzarella (17% M.F.)
- 60 mL (1/4 cup) chopped onions
- 1 celery stalk, grated
- 1 carrot, grated
- 30 mL (2 tbsp.) lemon juice
Preparation
- Preheat oven to 180°C (350°F).
- Beat eggs in a large bowl.
- Add rolled oats, salmon, mozzarella, onions, celery, carrot and lemon juice.
- Mix until smooth.
- Using your hands, shape into croquettes of desired size and place on a baking sheet covered with parchment paper.
- Bake for approx. 25 minutes.
- Remove from oven and let stand for 5 minutes.
Tip: Serve with a salad and plain yogurt, lime and coriander dip.