Salmon Croquettes

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  15 oz Salmon, Canned, In Water, Drained
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  2 Egg, Whole, Large(88g)
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  1 Bell Pepper(119g)
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  1 Yellow Onion(55g)
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  0.3 cup Greek Yogurt (Nonfat)

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

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  2 tsp Worcestershire Sauce

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

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  1 tsp 1 teaspoon kosher salt
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  1 tsp 1 teaspoon ground black pepper
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  0.5 tsp 1/2 teaspoon celery salt
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  0.3 tsp Tabasco Hot Sauce, Original
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  0.3 cup Cornmeal, Yellow, Dry
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  1 tbsp Olive oil

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

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  2 tsp Lemon Juice, Fresh
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  1 tsp Mustard, Dijon

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

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  Pinch kosher salt
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  0.5 tbsp Parsley, Fresh

Instructions

1. 1Drain the canned salmon thoroughly and place in a large mixing bowl. Add the finely diced red bell pepper, finely chopped onion, 1/4 cup Greek yogurt, Worcestershire sauce, kosher salt, black pepper, celery salt, hot sauce (if using), and fresh parsley or cilantro. Lightly beat the eggs and add them to the bowl. Mix with a fork until evenly combined.
2. 2Place the finely ground yellow cornmeal or flour in a shallow dish. Shape the salmon mixture into 8 patties by gently squeezing with your hands to release excess liquid, then pressing firmly so they hold their shape. Lightly coat both sides of each patty in the cornmeal or 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 remaining 1/2 cup Greek yogurt, lemon juice, Dijon mustard, hot sauce (if using), and chopped fresh parsley, cilantro, or basil in a small bowl. Add a pinch of kosher salt and stir to combine. Refrigerate until ready to serve.
4. 4Heat half the olive oil in a large nonstick skillet over medium heat until shimmering, about 2 minutes. Gently place 4 patties in the skillet without crowding.
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. Transfer to a clean plate.
6. 6Add the remaining olive oil to the skillet, swirl to coat, and repeat with the remaining 4 patties, cooking 3–4 minutes per side over medium heat until golden brown and cooked through.
7. 7Divide the warm croquettes evenly into meal-prep containers, 1 croquette per container. Pack the dipping sauce separately in small sealed 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.