Maple Salmon Croquettes

Fish and Seafood / Tofu and Legumes

Recipe — Maple Salmon Croquettes
6 portions
Metric Imperial


  • 1 540-ml (19-oz) can of chickpeas, well rinsed and drained
  • 2 eggs, beaten
  • 2 1/2 cups salmon, home-cooked or store-bought, flaked
  • 2 tablespoons capers, chopped
  • 1 rib celery, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon butter
  • Salt and pepper, to taste


  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1/4 cup maple syrup
  • 2 cups plain breadcrumbs


  1. Using a potato masher, mash chickpeas. Add remaining ingredients (except butter), cover and refrigerate 1 hour.
  2. Form salmon mixture into 12 croquettes, each about 7 cm (2 3/4 in) in diameter. Set aside.
  3. For breading: place flour in a shallow dish. In a bowl, combine the beaten eggs and maple syrup. In another shallow dish, pour breadcrumbs.
  4. Dredge each croquette in flour, then dip into egg mixture, and finally coat with breadcrumbs. Transfer onto a baking sheet or plate as you go.
  5. In a pan over medium heat, brown croquettes in butter about 3 minutes per side.
  6. Serve with Maple Mayonnaise and Maple Rainbow Salad.

Frozen time : 1 hour

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Fish and Seafood Recipes

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

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