Getting the Heathens to Eat Something Other Than Chicken—Kid (and Husband) Friendly Salmon Croquettes

Living in the land of picky eaters means that I have to tinker with recipes…a lot. In any given culinary experiment, I am usually forced to omit one, if not several ingredients because either the Heathens or my husband will not touch the dish otherwise. I’ve worked hard to get the kids eating proteins beyond chicken, chicken and more chicken. Oh, how I’ve worked, Progress is slow, but they’ve come a long way in the past year. They both embraced sausage, bacon and steak, but seafood is still hit and miss.

I recently stumbled on a new way to make Salmon Croquettes that helped further the cause. You really should try these. They are dang tasty.

Salmon Croquettes


Here's what you will need:
  • 1 can (14.7 oz) salmon (you'll need to take out the bones and junk)
  • 1 pkg. herb stuffing mix
  • 1 cup grated mozzarella cheese
  • 3/4 cup water
  • 1/3 cup mayonnaise
  • 1 tablespoon lemon juice (fresh dude)
Place the salmon in a bowl, after you've removed the bones and anything else that looks weird:
Add all the remaining ingredients:
Mix all the ingredients together with your hands until well combined. Sorry Charlie, but there is really no better way to mix it than with your hands. I'm not a fan of touching stinky fish either, but that's what good hand soap is for.
Once the ingredients are combined, form the mixture into 8 patties:
Cover the patties with plastic wrap and refrigerate for at least two hours. If you don't, they will just fall apart when you cook them, and that sure isn't fun. Once the patties are chilled, heat a few tablespoons of vegetable oil in a nonstick skillet over medium-high heat. Basically, you need enough oil to cover the bottom of the skillet. Cook the patties about three minutes on each side:
Watch the patties carefully, because they burn easily if you don't; turn the heat down if they are in danger. Since the salmon is already cooked, you are only heating the patties through and browning the outside. Trust me, three minutes per side should be plenty.
Remove the patties from the skillet and drain on paper towels:
Tried this recipe?Let us know how it was!

The Heathens eat these with ketchup (*sigh*), but I bet a good Remoulade would be awesome too. My husband saves the extra patties (if there are any extras) and slaps them on a burger bun with cheese for lunch the next day.

An entrée for less than $5 that the kids actually eat? One that’s not chicken?

I call that score one for mom.

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