How To Make Salmon Croquettes with Dill Sauce
These pan-fried salmon croquettes are healthier than deep-fried ones, especially because they only use egg as a binder instead of crackers or bread crumbs.
Combine the dill sauce ingredients and set aside.
Drain the salmon, remove and discard the skin and bones.
Add it to a medium bowl with celery, onion, egg, salt and black pepper.
Form into 8 patties, pressing together so they hold; they will be delicate.
Heat a large skillet and add the oil, cook until browned on each side. This will be about 5 minutes per side.
Serve with a dollop of the sauce on each patty and serve.
- Calories: 316.96kcal
- Fat: 20.16g
- Saturated Fat: 5.26g
- Trans Fat: 0.01g
- Monounsaturated Fat: 6.75g
- Polyunsaturated Fat: 4.91g
- Carbohydrates: 5.57g
- Fiber: 1.13g
- Sugar: 3.37g
- Protein: 27.15g
- Cholesterol: 157.44mg
- Sodium: 526.25mg
- Calcium: 99.90mg
- Potassium: 593.04mg
- Iron: 1.11mg
- Vitamin A: 57.95µg
- Vitamin C: 6.53mg
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