Potato and Salmon Cakes

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This is a recipe that uses leftover mashed potatoes. You need 2 cups.
These were soo tasty! Definitely make the sauce with them too; it was delish.
Canadian Living recommends pairing it with a simple green salad for a light lunch or dinner.



Ingredients
1 skinless salmon fillet (about 170g) - they say that you can also use 1 can (213g) salmon, drained. (Mash in the bones for extra calcium, it says.)
pinch salt
1 egg, beaten
2 cloves garlic, minced
2 green onions, thinly sliced
1/2 cup dried bread crumbs
2 Tbsp chopped fresh chives (I just used all green onions).
1 Tbsp. capers, drained, rinsed and chopped
1 Tbsp. grainy mustard
2 tsp. lemon juice
pinch pepper
2 cups mashed potatoes
1 Tbsp olive oil
lemon wedges

Lemon Mustard Yogurt Sauce
1/3 cup 2% plain Greek yogurt
1/4 cup light mayonnaise
2 tsp fresh chives, chopped
2 tsp grainy mustard
2 tsp lemon juice
pinch each salt and pepper

Place salmon on parchment-paper lined baking sheet; sprinkle with salt. Bake in 350F oven until fish flakes easily when tested, 12 to 15 minutes. Break into bite-size pieces.

In large bowl, stir together egg, garlic, green onions, chives, bread crumbs, capers, mustard, lemon juice and pepper. Stir in mashed potatoes until well combined; gently fold in salmon. Shape into twelve 1/2-inch thick patties; refrigerate for 15 minutes.

Lemon Mustard Yogurt Sauce
Meanwhile, whisk together yogurt, mayo, chives, mustard, lemon juice, salt and pepper; set aside.

In large nonstick skillet, heat oil over medium heat; fry patties, in batches and turning once, until golden and hot in centre, 8 to 10 minutes.
Serve with lemon wedges and yogurt sauce.

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