Ingredients
For the croquettes:
15 oz canned boneless, skinless salmon, drained and flaked
1 large egg, beaten
1 small red bell pepper, finely diced
½ small onion, finely chopped
¼ cup nonfat plain Greek yogurt
2 tsp Worcestershire sauce
1 tsp kosher salt
1 tsp ground black pepper
½ tsp celery salt
¼ tsp hot sauce (optional)
2 tbsp finely chopped fresh parsley or cilantro
⅓ cup finely ground yellow cornmeal or all-purpose flour
1 tbsp extra virgin olive oil, divided
For the dipping sauce (optional):
½ cup nonfat plain Greek yogurt
2 tsp freshly squeezed lemon juice
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
1️⃣ In a large bowl, combine the salmon, egg, bell pepper, onion, Greek yogurt, Worcestershire sauce, salt, pepper, celery salt, hot sauce (if using), and parsley or cilantro. Mix well. 🍲
2️⃣ Add the cornmeal or flour to the mixture and stir until combined. 🍛
3️⃣ Form the mixture into 8 patties, about ½-inch thick. 🥙
4️⃣ Heat 1 tbsp of olive oil in a large nonstick skillet over medium heat. Once hot, add the patties in batches, cooking for about 3-4 minutes on each side until golden brown and crispy. Use more oil as needed for additional batches. 🍳
5️⃣ Transfer the cooked croquettes to a plate lined with paper towels to drain any excess oil. 🏞️
6️⃣ For the dipping sauce, combine the Greek yogurt, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Mix well. 🍋
7️⃣ Serve the salmon croquettes warm with the dipping sauce on the side. Enjoy! 🍽️
- Prep Time: 10 min
- Cook Time: 15 min
Nutrition
- Calories: 247 kcal