Anyone who has been hanging out around here for awhile can probably tell that Iâ€™m not a fish person. Shrimp is as fishy as I get normally but for some reason these salmon croquettes in the newest issue of Cooking Light spoke to me.
I was surprised at how much I liked them. The texture, I guess because I used canned salmon, was almost like a fishstick. Even the 2 year old loved them!
I just made a simple sauce of about 1/4 cup Greek yogurt, 1 tablespoon lemon juice, and maybe 1/4 teaspoon fresh dill. It was good but I really donâ€™t think they need any kind of sauce. Some lemon juice squeezed over top would be just perfect.
adapted from Cooking Light
2 tablespoons Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon dijon mustard
1/4 cup finely chopped green onions
2 tablespoons minced red pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 (5-ounce) cans pink salmon
1 egg, lightly beaten
1 cup panko breadcrumbs
1 tablespoon oil, for frying
Combine Greek yogurt, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients(through egg), stirring well. Add panko; toss. Shape mixture into 3-inch patties (I got 7, original recipe says 8).
Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.2