Salmon White Bean Croquettes With Herbs
Flaked salmon and mashed cannellini beans, bound with egg and brightened with parsley, chives, and lemon juice, baked into tender croquettes with crisp golden edges.
Why You'll Love This Recipe
Bake these early in the week and they are still worth eating on Thursday, which is not true of most croquettes. The beans are the reason. Mashed cannellini holds on to moisture in a way breadcrumbs never do, so the centers stay soft and creamy instead of drying out after a night in the refrigerator, and a few minutes back in a hot oven brings the edges right back to crisp. They come from a short list of real ingredients and lean on the oven rather than a pan of frying oil. Good warm, good cold, and good for anyone who wants a savory snack that eats like a small meal.
Mashed cannellini beans and flaked salmon, each doing a job. The beans act as a creamy binder that carries the herbs and lemon through every bite, while the egg sets during baking to hold everything together without heavy breading. Brushing the croquettes with olive oil before baking and flipping them once gives both sides direct contact with the hot sheet, which is what builds the crisp, browned surface.
Rich, flaky salmon and tender beans give the staying power, fresh parsley and chives keep each bite bright, and a squeeze of lemon lifts the whole thing. The beans are doing two jobs at once, binding the mixture the way breadcrumbs would and bringing the fiber that keeps a couple of croquettes from wearing off in an hour. They are filling without feeling heavy, high in protein, and carry you comfortably between meals.
Ingredients
- 10 oz cooked salmon, flaked
- 1 cup cannellini beans, mashed
- 1 egg
- 2 tbsp chopped parsley
- 2 tbsp chopped chives
- 1 tbsp lemon juice
- 1 tbsp olive oil
Instructions
- Flake the salmon: Flake the cooked salmon into small pieces, discarding any skin and feeling through the flesh for pin bones as you break it up. Aim for pieces about the size of a pea, since the mashed beans have to hold them together and anything larger works loose while you are shaping the croquettes. Working from a raw fillet, roast it skin-side down on parchment at 400°F (200°C) until it flakes easily and reads 145°F (63°C), about 12 to 15 minutes, then cool it before flaking.
- Drain the beans and chop the herbs: Drain and rinse the cannellini beans under cool water, then tip them into a bowl and mash with a fork or potato masher until mostly smooth with a few whole beans left for texture. Finely chop the parsley and chives.
- Make the mixture: Add the flaked salmon, egg, parsley, chives, and lemon juice to the mashed beans. Fold everything together gently until evenly combined and the mixture holds together when pressed. If it feels too wet to shape, let it rest a few minutes so the beans absorb moisture.
- Shape the croquettes: Line the baking sheet with fresh parchment. Scoop the mixture and form it into evenly sized oval croquettes, pressing firmly so they hold, and space them apart on the sheet. Brush the tops and sides with olive oil.
- Bake: Bake at 400°F (200°C) for about 20 minutes, carefully flipping each croquette once halfway through, until both sides are golden and the edges are crisp. Let them firm up on the sheet for a few minutes before serving, as they set as they cool.
Variations
- Smoky paprika: Work smoked paprika into the bean mixture for a warm, gently smoky depth that plays off the salmon.
- Lemon-dill: Swap the chives for fresh dill and add extra lemon zest for a cleaner, brighter herb profile.
- Feta and mint: Fold crumbled feta and chopped mint into the mixture for a tangier, saltier bite; this adds dairy.
- Spicy harissa: Stir a spoonful of harissa paste into the beans for heat and a rosy color; taste as you go, since brands vary in spice.
- Sardine swap: Trade the salmon for drained canned sardines for a richer, brinier croquette with the same soft interior.
Storage & Leftovers
Refrigerator: Store cooled croquettes in an airtight container in the refrigerator for up to three days. Let them cool fully before sealing so trapped steam does not soften the crust.
Reheat: Warm them in a 375°F (190°C) oven or toaster oven for about eight to ten minutes, turning once, until heated through and crisp again at the edges. Skip the microwave if you can, since it steams them and loses the crunch.
Make ahead: You can mix and shape the croquettes a day in advance, then keep them covered in the refrigerator raw and bake them fresh when you want them. The mixture also holds well shaped and frozen on a tray, then transferred to a bag; bake from frozen, adding a few extra minutes.
Notes & Tips
- Buy the salmon smart: A center-cut fillet flakes more evenly than a thin tail piece. If you would rather not cook salmon from raw, canned salmon works well here; drain it thoroughly and pick out any bones before mixing.
- Dry beans crisp better: After rinsing the cannellini beans, blot them with a towel before mashing. Less surface moisture means the mixture holds its shape and browns instead of steaming on the sheet.
- Herbs are flexible: The parsley and chives are the backbone of the flavor, but dill or tarragon can stand in for the chives if that is what you have; use a lighter hand with tarragon since it is stronger.
- Test the seasoning: The mixture is safe to taste before the egg is fully worked in only if you pinch off a bit and cook it first. Fry or bake one small test croquette, taste, and adjust salt or lemon before shaping the rest.
- Judge doneness by color and feel: They are ready when both sides are deep golden and the croquette feels firm rather than squishy when nudged with a spatula. Underbaked ones fall apart when lifted.
- Serve them with something bright: A dollop of plain yogurt whisked with lemon and extra chives, or a simple green salad, rounds these out into a light lunch rather than just a snack.
- Canned salmon and shallot: Use two drained cans of wild salmon in place of the cooked fillet, swap the chives for one small minced shallot, and add a quarter teaspoon of salt to the mixture. Shape them into thicker patties and bake 18 to 20 minutes without flipping, until the tops are set and golden.
Nutrition & Mindful Eating
- Parsley, chives, salmon and beans go into the bowl together and stay distinct on the tongue. The fish and the beans build the body, the herbs sit on top of them, and lemon keeps the two halves talking to each other.
- Parsley is grassy and slightly peppery and chives bring a mild onion note with no raw heat behind it, and because both go in uncooked they keep their color and their vitamin K right through the bake.
- White beans mash into a soft, mild base that carries flavor rather than competing with it, and their plant protein and soluble fiber are part of why these croquettes eat heavier than they look.
- Salmon flakes stay whole enough to find, giving the croquettes their savory pull and bringing the omega-3 fats and protein that make a couple of them enough.
- Lemon juice stirred through the mixture keeps a rich, oily fish tasting clean, and the olive oil brushed over the tops browns them into a thin crisp shell while the middles stay soft.
- As you eat, hold one a moment and take in how green it smells before you bite, then slow down enough that the herbs and the lemon get their turn.
Frequently Asked Questions
Why are my croquettes falling apart?
Usually it is too much moisture or not enough binding. Mash the beans until they are creamy, blot the rinsed beans and flaked salmon so they are not wet, and press each croquette firmly. Letting the mixture rest a few minutes before shaping also helps it hold, and be gentle with the single flip during baking.
Can I pan-fry these instead of baking?
Yes. Warm a thin film of olive oil in a nonstick skillet over medium heat and cook the croquettes a few minutes per side until golden and firm. Bake or fry, the goal is the same deep-golden, crisp exterior.
Can I use canned salmon to save time?
Absolutely. Drain it well and remove any bones and skin, then flake and use it just as you would the cooked fillet. It makes these a pantry snack.
What can I serve with them?
A lemony yogurt dip, a squeeze of extra lemon, or a crisp green salad all work well. They are sturdy enough to eat out of hand or to set on a plate as a light lunch alongside a vegetable.