Salmon Croquettes
CATEGORIES
INGREDIENTS
  • Salmon croquettes:
  • 1/3 cup plain 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
  • 4 teaspoons butter
  • Fresh tarragon sprigs (optional
DIRECTIONS
  1. To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.
  2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray.
  3. Add 1/2 cup onion and celery; cook 4 minutes or until tender.
  4. Cool slightly.
  5. 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.
  6. Cover and chill 10 minutes.
  7. Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
  8. Coat patties evenly with remaining 1/2 cup crackers.
  9. Cover and chill 20 minutes.
  10. Melt butter in a large nonstick skillet over medium-high heat.
  11. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with sauce.
  12. Garnish with fresh tarragon, if desired.