Ingredients
8 SERVINGS
1
½ cups plain yogurt or fat-free sour cream
¼
cup Dijon mustard
6
sprigs fresh dill, chopped
2
(14.75-ounce) cans salmon packed in water (look for a sustainable brand)
4
celery stalks, finely chopped
1
large white onion, finely chopped
4
large eggs, beaten
½
tablespoon salt
1
tablespoon pepper
2
tablespoons olive oil
Step 1
To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
Step 2
Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
Step 3
Put a dollop of the dill sauce on top of each patty and serve.
Cooks' Note
If you want a slightly more old-school, firmer croquette, simply add ¾ cup plain dry breadcrumbs to the mix.
Reprinted with permission from Soul Food Love: Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family Copyright © 2015 by Alice Randall and Caroline Randall William. Principal photographs by Penny De Los Santos. Published by Clarkson Potter, an imprint of Random House. Buy the full book from Amazon.
