Salmon Croquettes

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  Salmon, Canned, In Water, Drained(425g)
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  Egg, Whole, Large
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  Bell Pepper
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  Yellow Onion
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  Greek Yogurt (Nonfat)(60g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Worcestershire Sauce(10g)

  Lea & Perrins is the standard. A little goes a long way.

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  1 teaspoon kosher salt
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  1 teaspoon ground black pepper
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  1/2 teaspoon celery salt
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  Hot Sauce, Frank'S RedHot(1g)
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  Parsley, Fresh(30g)
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  Flour, All-Purpose, White(80g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Greek Yogurt (Nonfat)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Lemon Juice, Fresh(10g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Pinch kosher salt
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  Hot Sauce, Frank'S RedHot
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  Parsley, Fresh(8g)

Instructions

1. 1Drain the salmon well and place in a large mixing bowl.
2. 2Lightly beat the eggs in a separate bowl.
3. 3To the bowl with the salmon, add the bell pepper, onion, Greek yogurt Worcestershire, kosher salt, pepper, celery salt, hot sauce, parsley, and beaten eggs.
4. 4With a fork, mix until evenly combined.
5. 5Place the cornmeal in a shallow dish (a pie plate works well). Line a sheet pan with parchment paper and place it near the cornmeal.
6. 6Shape the salmon mixture into 8 patties, then lightly coat both sides of each in the cornmeal. To shape the patties, squeeze lightly with your hands discarding a little bit of liquid that may come out of the patties. Press them together gently but with enough force so that they hold together. The patties will feel loose, wet, and delicate; be patient and do your best, they’ll cook up fine! Place the patties on the baking sheet as you go.
7. 7Cover the pan with plastic and refrigerate for at least 15 minutes or up to 1 day.
8. 8While the patties chill, prepare the dipping sauce: In a medium bowl, whisk together the Greek yogurt, lemon juice, Dijon, salt, hot sauce, and herbs. Refrigerate if you won't be serving within 30 minutes.
9. 9To cook the patties, heat 1/2 tablespoon oil in a large nonstick skillet over medium heat. Once the oil is hot and shimmering, swirl the pan, then gently place the first batch of patties in the skillet so that they are not touching (I can fit 4 at a time in my skillet, but you may need to cook additional batches if your skillet isn't large enough). Cook 3 to 4 minutes on each side, until the outsides are crisp and golden and the interiors are cooked through. Add the remaining 1/2 tablespoon olive oil, swirl, then repeat with remaining patties. If at any point the croquettes begin to stick, add more oil as needed. If desired, keep the croquettes warm in a 250 degree F oven between batches. Enjoy hot with dipping sauce.