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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I followed the recipe except I did not measure the olive oil I used to fry them and probably ended up using a little more than 2 Tbsp. Also, I used 1.5 tsp dried dill instead of 2 Tbsp. fresh. In order to get the patties to hold together, I would pick up a small handful of the mixture, squeeze it tightly in my fist and between my two hands to compact it and help drain liquid, and then form it into a shape that was between a ball and a patty. Once they had started frying, or after flipping them, I could then press them down with the spatula if they were too thick, without them breaking apart. They were the best made-from-canned-salmon patties that I could hope for.