Salmon Cakes

salmon cakes with beets

For the Tartar Sauce:
Mix together 1/3 cup greek yogurt, 1 tablespoon capers drained and chopped, 1 teaspoon freshly squeezed lemon juice in a bowl and refrigerate until ready to serve.

For the Salmon Cakes:
1 can 5 oz. flaked salmon (make sure you get the kind without bones)
1/2 cup finely diced veggies, 2 celery sticks or 1 small bell pepper are really good
3 tablespoons greek yogurt
1 scallion, chopped
1/4 cup and 3 tablespoons panko bread crumbs, divided
1 teaspoon sriracha
2 teaspoons vegetable oil

Mash the salmon with a fork and stir in 3 tablespoons mayonnaise, the scallion, the diced veggies, 3 tablespoons bread crumbs, and the sriracha. Shape into two patties and refrigerate until firm about 35-45 minutes.

Put 1/4 cup breadcrumbs on a shallow plate and coat patties with crumbs. Heat oil in a large skillet and swirl to coat. Add patties and coat until crisp and heated through, about 5 minutes on each side. Serve with the tartar sauce.

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