Designer Salmon & Potato Croquettes

This is our frist prize Holiday Contest winning recipe!

lamb potato salmon cascade croquettes stew cookin greens 040a (5)


 1 can 213g salmon, drained and skin removed

1 1/2 cup grated and moisture squeezed out potato

1 cup  Cookin’ Greens Athlete’s Mix

1 cup bread crumbs + extra for rolling croquettes in

1/4 cup sour cream or original Greek yogurt

2 tbsp. chopped flat leaf parsley

1 grated onion

1 can 227g water chestnuts, drained finely chopped

2 lg eggs

1 tsp salt

4 dashes hot sauce

1 tsp thyme

Vegetable oil for frying


 Mix all ingredients together in a bowl, except the extra crumbs.

 Roll mixture in a ball or patty, using a tsp or large ice cream scoop depending on the size you appetizer or lunch/dinner patty.

 Squeeze mixture together in a ball and roll into extra bread crumbs. Place in a preheated skillet with 1/2″ of oil in pan. Cook to a golden brown on both sides.

Place on a baking sheet and bake for 20min in a preheated 350F.

 Note: This can be baked ahead of time and frozen in one layer once frozen pop into freezer bags for easy storage for up to 2 months. Place on a baking sheet frozen and baked for 30 min to warm through.


 Creamy Romesco Dip


1 whole roasted red pepper, seeded, diced   

1 tsp salt

1/2 cup thick Greek yogurt                                        

1/4 cup roasted and salted cashews

1 garlic clove, peeled                                     

 tsp hot sauce


Place nuts and garlic into a food processor or blender. Grind to a fine crumb. Add the pepper and seasonings; continue to blend to a smooth consistency. Stir in the yogurt.



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