This recipe was inspired by the recipe with my Mom’s Salmon Patties. I thought, if salmon works good, then maybe pork roast would do well. In fact, I think boiled chicken breast would work great in this recipe, too!
Pork Roast Croquettes
- 1 pound of pork roast, leftover
- 1/4 cup minced onion
- 1 clove garlic, crushed
- 2 eggs,
- 1/2 cup almond flour
- 1 Tablespoon and 1 teaspoon of coconut flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Butter, lard or coconut oil
Slice the pork roast into small cubes. In a different bowl, scramble two eggs, add the other ingredients and pour on top of the cut up pork roast. Mix together gently and allow to sit about two minutes so that coconut flour can absorb the moisture. The mixture will be thick and somewhat sticky.
Use a 1/4 measuring cup to form patties.
Melt a couple of tablespoons of your favorite fat in your skillet. Although I could fit all nine patties in my skillet at once, I found it difficult to reach in with the spatula and turn them over as they tended to stick to the pan just slightly. I realized it was best to cook five first, then the remaining four.
Brown on each side for about two minutes and turn, cooking two minutes until nicely brown. Continue to cook another two minutes on each side until the patties feel firm, indicating they are done.
Makes nine patties. Serves three or more.
Each patty contains: 193 calories, 14 grams protein, 13 grams fat and 4 grams carbohydrates.
These had a nice texture to them, somewhat different than the salmon patties, which tend to be softer. These had more of a roast beef texture. They were a big hit with my husband and son and I will definitely make them again. I am sure they would help to moisten up boiled chicken.