salmon patties

 

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.