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Salmon Croquettes with Dill and Sriracha Dip

Caroline Phelps
  • 20 minutes
  • Serves 12

INGREDIENTS

1 lb

Salmon, boneless skinless fillet

1 tbsp

Dill

1

Shallot

1

Egg, large

1 tbsp

Capers

1 tsp

Lemon juice

1/3 cup

Mayonnaise

1 tbsp

Sriracha sauce

1 tsp

Worcestershire sauce

2 tbsp

Olive oil, extra virgin

3/4 cup

Panko breadcrumbs

1/4 cup

Parmesan cheese