SALMON CROQUETTES WITH CHEESY DILL SAUCE

SALMON CROQUETTES WITH CHEESY DILL SAUCE image

Provided by Ellen Bales

Categories Fish

Time 30m

Number Of Ingredients 20

SALMON PATTIES:
2 can(s) (14-3/4-oz. ea.) pink or red salmon, drained, boned and flaked
4 eggs, beaten
2/3 c instant mashed potato flakes
2 Tbsp fresh parsley, finely chopped
1/2 small onion, finely chopped
1/2 tsp salt
1/4 tsp black pepper
1/4 c plain bread crumbs
4 tsp (1/2 stick) butter
CHEESY DILL SAUCE:
1 1/4 c hellmans real mayonnaise
1/2 c sour cream
1 Tbsp fresh lime or lemon juice
1 1/2 Tbsp fresh dill, snipped
1 tsp pepper
1 small garlic clove, mashed
1/4 c grated parmesan cheese
1/2 tsp dijon mustard
2 Tbsp finely minced onion

Steps:

1. For Salmon Patties: In a large bowl, combine all the ingredients except the bread crumbs and butter; mix well. Shape into twelve 1/2-inch-thick round patties.
2. Place bread crumbs in a shallow dish; coat each patty completely with bread crumbs.
3. In a large skillet over medium heat, melt 2 tablespoons butter and then cook patties in batches 4 to 5 minutes per side, or until golden brown, adding more butter as needed. Serve immediately with cheesy dill sauce or with lemon.
4. For Cheesy Dill Sauce: Place all the ingredients in a large bowl and mix. Store in refrigerator until ready to use. Makes 1-1/2 cups.