Salmon Croquettes

4 SERVINGS

Serving size: 2 croquettes

Preparation time: 12 minutes

Standing time: 40 minutes

Cooking time: 15 minutes

Ingredients

1/3 cup plain fat-free yogurt

1 Tbsp. Dijon mustard

2 egg whites

21/2 tsp. canola oil, divided

1/2 cup diced onion

1/2 cup diced celery

1 cup crushed whole-wheat saltine crackers (about 30), divided.

Salt and pepper to taste

12 oz. canned salmon, picked over and drained

Directions

1. Combine the yogurt, mustard and egg whites in a bowl and combine well. Set aside.

2. Heat half of the oil in a large skillet over medium heat. Sauté the onions and celery in the oil for about 4 minutes. Add the onion mixture to the yogurt mixture. Mix well. Add in 1/2 cup of the crackers and the salt and pepper. Fold in the salmon. Cover and let the mixture rest at room temperature for about 10 minutes.

3. Divide the salmon into 8 patties and coat with remaining cracker crumbs. Place on a plate, cover, and refrigerate for 30 minutes.

4. Heat the remaining oil in a skillet. Add the croquettes, in batches if necessary, and cook on each side for about 4 minutes per side until golden brown.

Exchange List Values

Starch: 1.5

Lean Meat: 2

Fat: 1.5

Basic Nutritional Values

Calories: 260

Calories from Fat: 100

Total Fat: 11 g

Saturated Fat: 2 g

Cholesterol: 30 mg

Sodium: 750 mg (without added salt)

Total Carbohydrate: 20 g