Salmon Croquettes with Yogurt-Horseradish Sauce
Summary
A zippy horseradish-infused yogurt sauce enlivens the down-home flavor of crisp croquettes. They’re great hot, at room temperature, or chilled. Serve with Tarragon Tomatoes and a salad of dark, leafy greens to turn these into a satisfying meal.
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- Prep time
- 15 min
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- Cook time
- 10 min
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- Servings
- 6 Servings
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- Serving size
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1 croquette and 2 tbsp sauce
Ingredients
Ingredients
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fat-free plain yogurt
- 1/2 cup
- 1/2 cup
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chopped fresh parsley
- 2 tbsp
- 2 tbsp
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horseradish
- 1 tbsp
- 1 tbsp
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grated onion
- 1 tbsp
- 1 tbsp
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canned boneless, skinless salmon (drained and flaked)
- 1 (14.5-oz) can
- 1 (14.5-oz) can
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chopped red bell pepper
- 1/2 cup
- 1/2 cup
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crushed whole-grain crispbread
- 1/3 cup
- 1/3 cup
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chopped red onion
- 1/4 cup
- 1/4 cup
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egg
- 1
- 1
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fresh dill or 1/2 tsp dried dill
- 1 1/2 tsp
- 1 1/2 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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canola oil
- 2 tsp
- 2 tsp
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Directions
Directions
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In a small bowl, stir together the yogurt, parsley, horseradish, and grated onion. Cover and refrigerate.
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In a medium bowl, mix together the canned salmon, bell pepper, crispbread, onion, egg, dill, and black pepper. Shape into 6 patties, each about 3 inches in diameter.
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In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the croquettes for 2–3 minutes on each side, or until golden brown.
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Transfer the croquettes to plates. Spoon the sauce alongside or on top of the croquettes.