Back in the day, salmon croquettes usually meant rich bindings and fillers (eggs, flour, cracker crumbs) to hold them together. And they were typically fried in an inch of bacon grease. In my house, the binder is egg only, and the patties are pan-seared in a little olive oil.
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
How to Make It
Whisk together yogurt and next 5 ingredients in a small bowl. 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). 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.
Recipe adapted from Soul Food Love, copyright 2015 by Alice Randall and Caroline Randall Williams. To be published by Clarkson Potter on Feb 3.
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