I’ve made croquettes several times before, always with potato as the main ingredient. With Weight Watchers declaring potatoes to be Bad (due to high starch), I decided to sub out the potato in favor of rutabaga. Not surprisingly, this lightened things up considerably (rutabaga is 10 calories/ounce compared to the potato at 26 calories/ounce). The result is 104 calories per croquette…and they’re a good size (almost 3 ounces each
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Ingredients
Croquette Ingredients
- 2 pounds rutabaga
- 12 ounces fresh salmon skin removed
- 1/2 red onion chopped
- 4 garlic cloves diced
- 3 strips bacon
- 1 tablespoon sumac
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup Panko breadcrumbs
- 1 tablespoon canola oil
Sauce Ingredients
- 1 cup fat free Greek yogurt
- 5 fresh sage leaves diced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon caper juice
- 1 cup fat free Greek yogurt
- 5 fresh sage leaves diced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon caper juice from a bottle of capers
Ingredients
Croquette Ingredients
Sauce Ingredients
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Instructions
- Preheat oven to 375 degrees F.
- Peel rutabaga, then cut into large chunks. Boil for 20-30 minutes or until soft.
- Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them.
- While the rutabaga are cooking, cut bacon into small pieces and heat in a pan on medium for about 5 minutes. Add onion and sautee until it starts to turn a golden brown. Add garlic and cook for another minute while stirring constantly to prevent burning. Allow to cool, but save everything in the pan (including the grease).
- Mash rutabaga by hand or run through a ricer. Allow to cool: combining hot rutabaga with the salmon will cook it partially, resulting in overcooking in the oven.
- Chop salmon into small pieces (about 1/4 inch chunks).
- Blend onion, garlic, bacon, rutabaga, sumac, 1 egg, salt, and lemon juice.
- Roll mixture into 14 equal-sized balls (a little less than 3 ounces each).
- Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet brushed with oil. If possible, use a spray bottle to spray the surface of each croquette.
- Bake for 10 minutes, then turn over and bake for another 10 minutes. Remove from oven and place on cooling rack.
- Combine sauce ingredients and allow to rest for 15 minutes in refrigerator before serving.
