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Salmon Croquettes with Dill Sauce

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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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