Thank you for allowing us to share two of our delicious Royal Beet recipes. Our Crispy Beet Salmon Croquettes is certainly a wonderful crispy fulfilling treat.
Crispy Beet Salmon Croquettes
1 lb of fresh cooked salmon or (14-15 ounce) can salmon, drained and flaked
1/4 c red beet, finely shredded or grated (1/4 t salt, set aside)
1 large egg-lightly beaten
1 white medium white potato (peel, dice, boil, mash)
1 green pepper, finely diced
2 stalks Green Onions (scallions), diced small
1/2 c Red Onions, diced small
1 teaspoon Fresh Dill Weed, finely chopped
2 teaspoons of chopped fresh parsley
1 teaspoon Garlic, minced
1 teaspoon Old Bay Seasoning
1/4 cup Quakers Oaks, (quick 1-minute oatmeal)
3 Tablespoons plain greek yogurt (chobani)
1/4 teaspoon sea salt (optional)
cayenne pepper (optional)
Olive Oil or Vegetable Oil
For Coating:
2 eggs-large
1/3 cup all purpose flour
1/4 teaspoon salt
About one cup panko breadcrumbs
Add salt to shredded beet and set add 15min (then drain)
1) In medium bowl mix salmon (remove skin) and old bay seasoning.
2) Add green peppers, onions, dill weed, garlic, and egg
3) Stir in dry oats and salt into salmon mixture
4) Fold in Mash Potatoes and Greek Yogurt
5) Press drain red beets and fold in last
6) Divide and shape into patties. Then prepare coating.
(optional: For deep frying, roll into egg shape ball)
To Coat:
1) Beat eggs in small bowl until frothy,
2) Mix flour and salt in another medium bowl.
3) Dredge shaped patties into flour mixture,
4) Dip pattie into frothy eggs, and then coat both sides with Panko, pressing Panko into pattie.
5) Pour enough oil into large heavy pot to reach depth of ONE inch and heat oil to 350 F
Working in batches, add patties to hot oil and fry. Turn
patties over, cook until golden brown. Remove an drain on paper towel. If deep frying use enough oil to completely cover salmon croquette ball. (small balls great for appetizer)
Optional side dishes...Beet Waldorf Salad, topped with creamy goat cheese on a bed of red leaf lettuce; green salad with a side of tartar sauce; roasted asparagus and Lemon Jasmine Rice. Oh my what a fabulous gourmet treat!
BEET WALDORF SALAD
4 oz jar Cranberry Beet D'Lite (by Royal Beets)
1/2 Crisp Apple-Gala or Delicious Red (diced)
1/2 Granny Smith Apple (diced)
1/4 c. Organic Flaked Coconut-unsweetened
1/4 c. Walnuts
1/4 c. Golden Raisins
2 Tb Pineapple Juice (Apple or Pomegrante)
1/2 Tb Fresh Squeezed Lemon Juice
1/2 Tb Beet Honey (warm-drizzle on top)
Add Lemon Zest and Served Chilled on bed of butter lettuce or red leaf
Serving 1-2
For 2-4 servings:
8 oz jar of Cranberry Beet DLite...double all other ingredients
4 oz jar Cranberry Beet D'Lite (by Royal Beets)
1/2 Crisp Apple-Gala or Delicious Red (diced)
1/2 Granny Smith Apple (diced)
1/4 c. Organic Flaked Coconut-unsweetened
1/4 c. Walnuts
1/4 c. Golden Raisins
2 Tb Pineapple Juice (Apple or Pomegrante)
1/2 Tb Fresh Squeezed Lemon Juice
1/2 Tb Beet Honey (warm-drizzle on top)
Add Lemon Zest and Served Chilled on bed of butter lettuce or red leaf
Serving 1-2
For 2-4 servings:
8 oz jar of Cranberry Beet DLite...double all other ingredients
