2 c. fresh salmon, cooked (or other leftover cooked fish)
2 tbsp. low-fat mayonnaise
1/2 c. unseasoned dry bread crumbs, divided
1/4 c. scallions, finely chopped (divided)
2 tbsp. parsley, minced, divided
Freshly ground black pepper
Few dashes red pepper sauce
1 egg white, beaten until foamy
1 c. canned tomatoes
Salt to taste
Lemon and parsley for garnish

Coarsely chop salmon and place in medium bowl. Mix with mayonnaise, 1/4 cup of the bread crumbs, 2 tablespoons of the scallions, 1 tablespoon of parsley, black pepper and hot sauce. Stir in egg white. Shape into four patties and coat lightly with remaining bread crumbs. Cover and refrigerate. In a small nonstick skillet combine tomatoes and remaining scallions; simmer about 10 minutes. Stir in remaining parsley season with salt and pepper. Keep sauce warm. Place croquettes on foil lined broiler pan. Broil 4 to 6 inches from heat source until lightly browned (about 4 to 5 minutes). Pour sauce over croquettes and serve.

Here is an update for deep fried croquettes by broiling. Replacing the rich bechamel sauce that usually accompanies these croquettes with a light tomato sauce, makes it much easier on the figure. Serves 2.