Rating: 5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 10

If you wish to omit the carrots, dollop all the rémoulade on the croquettes.

Recipe by Cooking Light January 2005

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Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings (serving size: 2 croquettes, 1 tablespoon sauce, and about 1/2 cup carrot salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare rémoulade, combine first 9 ingredients in a bowl; cover and chill.

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  • To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.

  • Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. 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. Cover and chill 10 minutes. Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.

  • Combine carrot and 1/4 cup rémoulade in a bowl (reserve remaining sauce); toss gently to coat.

  • Melt butter in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with carrot salad and remaining sauce. Garnish with fresh tarragon, if desired.

Nutrition Facts

273 calories; calories from fat 30%; fat 9.1g; saturated fat 3g; mono fat 2.6g; poly fat 1.6g; protein 24.6g; carbohydrates 26.7g; fiber 3.2g; cholesterol 43mg; iron 1.1mg; sodium 743mg; calcium 91mg.
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