Maple Salmon Croquettes

CROQUETTES

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

Breading

• 1 cup all-purpose flour
• 2 eggs, beaten
• 1/4 cup maple syrup (preferably dark syrup for its robust flavour)
• 2 cups plain breadcrumbs

CROQUETTES

1. Using a potato masher, mash the chickpeas in a bowl.
2. Add the rest of the croquette ingredients, except the butter. Cover and refrigerate 1 hour.
3. On your workspace, form the salmon mixture into 12 croquettes, each about 7 cm (2¾ in) in diameter and set aside.

BREADING

1. Put the flour onto a shallow dish.
2. In a bowl, combine the beaten eggs and maple syrup.
3. Put the breadcrumbs onto another shallow dish.
4. Dredge each croquette in flour, then dip into egg mixture, and then coat with breadcrumbs.
5. Place each breaded croquette, one by one, on a plate or baking sheet.

COOKING

1. Put a pan onto medium heat and brown the croquettes in butter, about 3 minutes per side.
2. Serve with Maple Mayonnaise and Maple Rainbow Salad.