Lemon-Dill Salmon Croquettes with Horseradish Sauce

Yield: 4 servings

Sauce:
2 Tbs light mayo
2 Tbs fat-free sour cream
1 tsp prepared horseradish
1/8 tsp ground red pepper
1/8 tsp black pepper
Dash of salt
Croquettes:
1 Tbs all-purpose flour
1 Tbs chopped fresh dill
3 Tbs light mayo
1/2 tsp grated lemon rind
1/2 tsp black pepper
1 (15-oz) can salmon
1 egg white
5 Tbs dry breadcrumbs, divided
Cooking spray

To prepare sauce, combine the first 6 ingredients in a small bowl; stir with a whisk. Cover and refrigerate.

To prepare croquettes, combine flour and next 6 ingredients (through egg white) and 3 Tbs breadcrumbs, shaping each into a 1/2-thick patty. Refrigerate for 1 hour. Place remaining 2 Tbs breadcrumbs on a plate; dredge patties in breadcrumbs.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking on each side or until golden. Serve with sauce.

Jan/Feb 2008 "Cooking Light"