Lemon Dill Salmon Croquettes with Horseradish Sauce

2 Tbsp fat free sour cream
1 tsp horseradish
5 Tbsp plain fat free yogurt, divided
1/8 tsp cayenne pepper
1/8 tsp salt
1 Tbsp wheat flour
1 1/4 tsp dill weed
1/2 tsp lemon zest
2/3 tsp black pepper, divided
15 oz canned salmon
1/4 cup fat free egg sustitute
5 Tbsp seasoned bread crumbs, divided

For Sauce: combine 2 tablespoons yogurt, sour cream, horseradish, cayenne pepper, 1/8 teaspoon pepper and salt in a small bowl; whisk together and cover and refrigerate until ready to serve.

For Croquettes: combine flour, dill, 3 tablespoons yogurt, lemon zest, 1/2 teaspoon black pepper, salmon, egg substitute and 3 tablespoons bread crumbs. Divide mixture into 4 equal portions, shaping each into a 1/2 inch thick patty. Refrigerate for 1 hour.

Place remaining 2 tablespoons bread crumbs on a plate; dredge patties in breadcrumbs.

Heat a large skillet over medium-high heat. Coat pan with cooking spray and add patties to the pan; cook 9 minutes on each side or until golden brown. Serve with sauce.

Yield: 4 Servings





Number of Servings: 4

Recipe submitted by SparkPeople user SLJGEMINI75.