East Coast Salmon Cakes with Dill Sauce

Ingredients

• 3cans pink salmon, drained, drained
• 1½medium potatoes (Yukon Gold or red), boiled and mashed
• 2large eggs
• 2green onions
• 6 gfresh dill
• 1¼ tbsplemon juice
• 2 tspDijon mustard
• ½ tspblack pepper
• 30 gcornmeal, for coating
• 1¼ tbspcanola or avocado oil
• 150 gplain 0% Greek yogurt
• 120 gmixed salad greens

Method

1. If the potatoes are raw, peel and cube them and boil in salted water over medium-high heat until soft, about 12 minutes. Drain, mash and cool.

   12 min timer

2. Drain the salmon, remove the skin and large bones, and flake into a bowl.

3. Add the mashed potato, eggs, sliced green onion, half the dill, half the lemon juice, the Dijon and pepper and mix well.

4. Shape into 8 patties about 2 cm (3/4 inch) thick and press both sides into the cornmeal. Chill 15 minutes if they feel soft.

5. Heat the oil in a large non-stick skillet over medium heat until shimmering.

6. Fry the cakes for 4 to 5 minutes per side, until golden and crisp and hot through, 74°C (165°F) in the centre because they contain egg.

   10 min timer

7. Stir the Greek yogurt with the rest of the dill and lemon juice. Serve the cakes with the sauce and the salad greens.

Storing and reheating

Cooked cakes keep 3 days.