Dear Food Goddess:

‘Growing up, my family and I ate salmon croquettes regularly, and I’ve continued to make them in my own kitchen. I’m hoping that you can help update my favorite recipe for salmon croquettes, and make them a little healthier. Would herbs or spices be a nice addition?’

SARAH WYNN, Atlanta

Salmon croquettes were a part of many of our childhoods, but Ms. Wynn’s 40-plus-year-old recipe could use a bit of modernizing. Her recipe, which featured canned salmon mixed with butter, flour and cornflakes, wasn’t overwhelmingly unhealthy, but was largely filler and could, as she suggested, use a little spicing up.

These days, instead of classic croquettes, the goddess likes to serve what she thinks of as an updated version, salmon burgers. While this may seem too radically modern to some purists, she thinks it’s worth suggesting. The goddess starts with fresh salmon, which she chops in the food processor before adding some Asian flavors and flecks of chopped veggies.

Recipe swap

Edd Shotts of Marietta has lost his favorite recipe for the “best macaroni and cheese you ever tasted,” which included mayonnaise and a very small amount of onion.

21st Century Salmon Burgers

4 servings

Hands on: 20 minutes

Total time: 30 minutes

Fresh ginger, sesame oil and soy sauce give these salmon burgers an Asian twist. Panko, also known as Japanese bread crumbs, are coarser than standard bread crumbs. Using them in this recipe lightens the patties. Panko is available in the Asian foods section of many supermarkets.

2 teaspoons coarsely chopped fresh ginger

1 pound salmon fillets, skin removed and cut into large pieces

1/2 cup panko

1/4 cup finely chopped red bell pepper

2 green onions, white and light green parts only, thinly sliced, divided

2 teaspoons reduced-sodium soy sauce, divided

1 teaspoon Asian sesame oil

In a food processor, with the motor running, add ginger and process until coarsely chopped. Scrape down sides and add salmon. Pulse until the salmon pieces are about 1/4-inch, with some smaller and larger pieces. Transfer to a bowl and stir in panko, bell pepper, green onions, soy sauce and sesame oil. Form into 4 patties.

Lightly coat a large skillet with nonstick spray. Over medium-high heat, cook burgers for 3 to 4 minutes per side, or until cooked through and golden.

Per serving: 176 calories (percent of calories from fat, 28), 24 grams protein, 7 grams carbohydrates, 1 gram fiber, 5 grams fat (1 gram saturated), 59 milligrams cholesterol, 199 milligrams sodium.

The Food Goddess wishes to answer all your food questions and share your kitchen tips and recipe requests. Write to foodgoddess@ajc.com or to Food Goddess, The Atlanta Journal-Constitution, Sixth Floor, 72 Marietta St. N.W., Atlanta, GA 30303.

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