Salmon Croquettes with Yogurt Horseradish Sauce

A zippy horseradish-infused yogurt sauce enlivens the down-home flavor of crisp croquettes. They’re great hot, at room temperature, or chilled.





Serves: 6

Serving Size: 1 croquette and 2 tablespoons of sauce

Prep Time: 15 minutes

Cooking Time: 10 minutes


  • 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


  • 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.



1 Carbohydrate, 3 Lean Protein

Nutrition Facts

Calories 210
    Calories from Fat 60
Total Fat 7 g
    Saturated Fat 1 g
    Trans Fat 0 g
    Polyunsaturated Fat 2 g
    Monounsaturated Fat 3 g
Cholesterol 80 mg
Sodium 360 mg
Potassium 410 mg
Total Carbohydrate 15 g
    Dietary Fiber 3 g
    Sugars 3 g
    Added Sugar 0 g
Protein 22 g
Phosphorus 270 mg