This recipe is pictured here: http://buttoni.wordpress.com/2011/0...mon-croquettes/

I made them for lunch today and thought I'd share here. To make them low-carb, I just had to change the slice of conventional bread to a slice of low-carb bread. Probably any low-carb bread would be fine, but today I had Sherrilee Artisan Flatbread on hand and used 3/4 slice: http://genaw.com/lowcarb/artisan_flat_bread.html. The Revo Roll mentioned in the recipe will add the fewest carbs: http://genaw.com/lowcarb/improved_revolution_rolls.html. Flax Focaccia bread would work as well. This recipe is OK for Induction.

INGREDIENTS:

6.5 oz. tuna or salmon (oil-pack, undrained)
2 beaten eggs
¼ tsp. my Seafood Spice Blend: http://buttoni.wordpress.com/2009/0...od-spice-blend/
3 T. my homemade mayo: http://buttoni.wordpress.com/2009/0...ade-mayonnaise/
½ c. celery, finely chopped
1/3 c. green onion, chopped
2 oz. onion, chopped
¼ c. bell pepper (red is best, but any will do)
1 Revolution Roll: http://genaw.com/lowcarb/improved_revolution_rolls.html
Dash black pepper
2 T. olive oil (to saute veggies)
1 T. olive oil (for frying croquettes)

DIRECTIONS: Heat the 2T. olive oil in non-stick skillet and saute veggies until tender. Scrape into mixing bowl. Add all other ingredients to bowl (except remaining tablespoon of oil). Stir well to blend smoothly. Form into 6 small patties and brown in the 1 T. oil in the skillet over medium-high heat. Try not to disturb or flip them until the first side is fully browned or they will likely tear up on you. Serve at once with your favorite cream or tartar sauce, low-carb ketchup. I like to serve with homemade mayo with Shawarma seasoning stirred into it: http://buttoni.wordpress.com/2010/0...ma-spice-blend/

NUTRITIONAL INFO Makes 6 croquettes, each contains:

201 calories
16.3 g fat
2.13 g carbs, .5 g fiber, 1.63 g NET CARBS
12.9 g protein
127 mg sodium
46% RDA Vitamin B12, 19% D, 14% E, 16% iron, 25% niacin, 24% phosphorous, 21% riboflavin, 60% selenium