Salmon Croquettes, Gluten Free

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.