Salmon Croquettes with Dill Sauce

By bweber

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

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.