Salmon Croquettes

By amity

Ingredients

• 1/3 cup plain fat-free yogurt
• 1 tablespoon whole-grain Dijon mustard
• 2 large egg whites
• Cooking spray
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup crushed saltine crackers (about 15 crackers), divided )
• 1/4 teaspoon dried tarragon
• 1/8 teaspoon freshly ground black pepper
• 2 (6-ounce) cans pink salmon, skinless, boneless, and drained (such as Bumble Bee)
• 2 1/4 cups grated carrot
• 4 teaspoons butter
• Fresh tarragon sprigs (optional

Preparation

Step 1

To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.

Combine carrot and 1/4 cup rémoulade in a bowl (reserve remaining sauce); toss gently to coat.

Melt butter in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with carrot salad and remaining sauce. Garnish with fresh tarragon, if desired.