Salmon Croquettes with Avocado Lime Dressing

Entree

In a large bowl, stir together mashed sweet potato, bread crumbs, parsley, shallots, lemon zest and juice, hot sauce and seasonings. Stir in egg and salmon; mix together just until blended.
Line a baking sheet or large plate with parchment paper. Using a 1/3 cup measuring cup, scoop out evenly sized croquettes until you have twelve patties. Chill in refrigerator for at least 30 minutes (you can also freeze the patties for future use).
While croquettes are chilling, prepare dressing. Place all ingredients in a blender; blend until smooth and set aside.
In large skillet, heat 1 tablespoon of oil in medium high heat. Place six croquettes into skillet and cook for about 4 minutes or until golden brown. Gently flip and cook another 4 minutes. Place croquettes on baking sheet and warm (250 degrees) and repeat with remaining oil and croquettes.
Serve 2 croquettes over mixed green salad. Top with two tablespoons of dressing.