Salmon Cakes with Lemon Yogurt Sauce

Ingredients

  • 1 can (7.5 oz/213 g) sockeye salmon, drained, flaked
  • 1/2 cup (125 mL) cold mashed potatoes
  • 1/2 cup (125 mL) dried brown bread crumbs
  • 1 egg white, lightly beaten
  • 1/4 cup (60 mL) finely diced celery
  • 1 green onion, finely chopped
  • 1 tbsp (15 mL) non-fat mayonnaise
  • 2 tsp (10 mL) Dijon mustard
  • 1 tsp (5 mL) grated lemon zest
  • 1/4 tsp (1 mL) pepper
  • 1/4 tsp (1 mL) cayenne pepper
  • 1 tbsp (15 mL) canola oil

Sauce:

  • 1/2 cup (125 mL) non-fat yogurt
  • 1 tsp (5 mL) lemon juice
  • 1 tsp (5 mL) grated lemon zest

Method

  1. In large bowl, combine salmon, mashed potatoes, bread crumbs, egg white, celery, green onion, mayonnaise, mustard, lemon zest, pepper and cayenne pepper.
  2. Form into 8 cakes.
  3. In a large frying pan, heat canola oil over medium heat.
  4. Cook salmon cakes, turning over once, until golden and just cooked through, about 6 – 7 minutes.

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