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Categories:
potatoes butter fresh breadcrumbs salmon green onions lemon egg Tabasco sauce flour vegetable oil mayonnaise plain yogurt dill capers
Viewed: 17 - Published at: 3 years agoIngredients
- 4 potatoes peeled and chopped
- 2 tablespoons butter
- 3/4 cup fresh breadcrumbs
- 7 ounces pink salmon or red, drained and flaked
- 4 green onions thinly sliced
- 1 lemon peel grated and lemon juiced
- 1 egg beaten
- Tabasco Sauce optional
- 1/3 cup flour seasoned with salt and pepper
- 1/4 cup vegetable oil
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- 1 tablespoon dill chopped
- 1 tablespoon capers chopped
Method
- Cook potatoes in a saucepan of boiling water for 15-20 mins, until tender. Drain well. Mash with butter until almost smooth. Season to taste. Cool slightly.
- Add breadcrumbs, salmon, onions, lemon peel and juice, egg and few drops Tabasco, if desired. Mix well.
- Shape into 8 rectangular patties. Roll each in flour, shaking off excess.
- Heat oil in a large skillet on medium-high heat. Cook patties in 2 batches for 5-6 mins each, turning once, until golden and crisp. Drain on paper towels.
- For the dill sauce, combine mayonnaise, yogurt, dill and capers in a small bowl. Season to taste. Serve salmon croquettes with dill sauce.
