Salmon Croquettes with Dill Sauce
By clawson
Rate this recipe
4.3/5
(6 Votes)
Ingredients
- 1 1/2 cups fat-free plain Greek yogurt
- 1/4 cup Dijon mustard
- 2 tablespoons chopped fresh dill
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Pinch of ground red pepper
- 2 (14.75-oz.) cans salmon, packed in water
- 2 cups finely chopped celery
- 4 large eggs, beaten
- 1 cup finely chopped onion
- 1 to 2 tsp. table salt
- 1 to 2 tsp. freshly ground black pepper
- 2-3 tablespoons olive oil
- Garnish: blistered green onions
Details
Adapted from SouthernLiving.com
Preparation
Step 1
1. Whisk together yogurt and next 5 ingredients in a small bowl.2. Drain salmon; remove and discard skin and bones. Flake salmon, and place in a medium bowl. Stir celery and next 4 ingredients into salmon; shape mixture into 6 (4-inch) patties (about 3/4 cup per patty).3. Cook patties, in batches, in 2 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes on each side or until golden. (Add 1 Tbsp. oil, if needed, for second batch.) Serve with yogurt mixture.
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