SALMON CAKES WITH YOGURT AND DILL SAUCE

SALMON CAKES WITH YOGURT AND DILL SAUCE image

Categories Fish Fry

Yield serves 4 as main course; 6-8 as appetizer

Number Of Ingredients 11

7 oz. canned or 1 lb. fresh salmon, skin and bones removed
1 large egg
1 TB. olive oil
1 cup panko or other unseasoned breadcrumbs plus 1/3 cup for coating
2x 1 TB. dried dill or 3 TB. fresh dill
1 small sweet onion, minced
pinch salt and pepper
pinch of sugar
2x 1/3 cup whole milk greek style yogurt
vegetable oil for frying
juice of half a lemon

Steps:

In a medium sized mixing bowl, combine all ingredients, retaining 1/3 cup panko crumbs for coating. Mix with a fork until moist, but not runny. If necessary, add more breadcrumbs. Put remaining panko crumbs on a plate or in bowl. Form salmon mixture into flat patties, about the width of a tennis ball. Roll patties in panko crumbs until evenly coated. In a large frying pan, heat vegetable oil on medium to high heat for 2 minutes. Carefully add patties and fry on each side until golden brown, approximately 1-2 minutes. Remove from oil and set on paper towels to remove excess oil. While cooling patties, combine other 1/3 cup yogurt, juice of half a lemon, 1 T. dill (or 3 T. fresh) and pinch of sugar in a small bowl. Combine until smooth. Arrange cakes on a platter or individual plates and top with yogurt dill sauce just prior to serving.