Quick, simple, easy, affordable, and most importantly, delicious! Whether for lunch, dinner, or even as a party appetizer, these Salmon Cakes will be ready in no time and are guaranteed to please.
| 1/4 cup olive oil, divided | |
| 1 Tbsp. onions, chopped fine | |
| 1 tsp. garlic, chopped | |
| 1 potato, peeled, boiled and cooled | |
| 1-14.7 oz salmon, canned, drained and crumbled | |
| 1 lemon, juiced, divided | |
| 1 egg, beaten | |
| 1/2 tsp. mustard | |
| 1/2 cup bread crumbs | |
| 1/4 cup yogurt, plain | |
| 1/2 tsp. dill, dried | |
| 1 cucumber, diced | |
| To taste - salt & pepper (S&P) |
From SNP Eating Heart Healthy Nutrition Program | Created By Chef Kelly Armetta, Hyatt Regency Boston
| 1. | Heat 1/2 of oil in pan and add onions and garlic. |
| 2. | Saute until aroma is released. |
| 3. | Meanwhile, crush potato and mix with salmon and 1/2 the lemon juice. |
| 4. | Mix in cooked garlic and onions. Add egg and mustard. Mix again. |
| 5. | Add bread crumbs. You may not need all the crumbs. Fold until combined. |
| 6. | Heat pan again and add remaining oil. |
| 7. | While heating, use an ice cream scoop or soup spoon and scoop salmon mixture. Place into pan, flattening the cake. |
| 8. | Fry cakes on both sides for 4 minutes each. |
| 9. | Combine yogurt, dill, cucumbers, remaining lemon juice and S&P. Mix well. |
| 10. | Serve salmon cakes with yogurt sauce. |
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