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 canned salmon well and place in a large mixing bowl. Finely dice the bell pepper and onion, then add to the bowl along with the Greek yogurt, Worcestershire sauce, Frank's RedHot sauce, fresh parsley, and lightly beaten eggs. Mix with a fork until evenly combined.
2. 2Place the flour in a shallow dish. Shape the salmon mixture into 8 patties by gently squeezing with your hands to release excess liquid, then pressing them together firmly so they hold their shape. Lightly coat both sides of each patty in the flour and place on a parchment-lined sheet pan. Cover and refrigerate for at least 15 minutes or up to 1 day.
3. 3While the patties chill, prepare the dipping sauce: whisk together the Greek yogurt, fresh lemon juice, Dijon mustard, Frank's RedHot sauce, and fresh parsley in a medium bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
4. 4Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium heat until shimmering, about 2–3 minutes. Gently place 4 patties in the skillet without touching.
5. 5Cook 3–4 minutes over medium heat until the undersides are golden brown and crisp. Carefully flip and cook the other side 3–4 minutes until golden brown and the interior is cooked through.
6. 6Transfer the cooked patties to a plate. Add the remaining 1/2 tablespoon olive oil to the skillet, swirl, and repeat with the remaining 4 patties, cooking 3–4 minutes per side over medium heat until golden brown.
7. 7Divide the warm croquettes evenly into 8 airtight containers, 1 croquette per container. Pack the dipping sauce separately in small containers.
8. 8Refrigerate for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through, or enjoy cold with the dipping sauce on the side.