Salmon Croquettes with Yogurt Horseradish Sauce

Sauce:

• 1/2 cup fat-free plain yogurt
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley
• 1 tablespoon bottled white horseradish, drained
• 1 tablespoon grated onion

Croquettes:

• 1 (14.5-ounce) can boneless, skinless red or pink salmon, drained and flaked
• 1/2 cup chopped red bell pepper
• 1/3 cup crushed whole-grain crispbread (lowest sodium available)
• 1/4 cup chopped red onion
• 1 large egg
• 1 1/2 teaspoon chopped fresh dillweed or 1/2 teaspoon dried dillweed, crumbled
• 1/4 teaspoon pepper
• 2 teaspoons canola or corn oil

1. In a small bowl, stir together the sauce ingredients. Cover and refrigerate.
2. In a medium bowl, stir together the croquette ingredients except the oil. Shape into 6 patties, each about 3 inches in diameter.
3. In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the croquettes for 2–3 minutes on each side, or until golden brown.
4. Transfer the croquettes to plates. Spoon the sauce alongside or on top of the croquettes.