salmon cakes with mango chutney yogurt sauce - TK

Ingredients

• 1 14-15 oz. can salmon, drained (preferably wild caught)
• 1 egg, beaten
• 1/4 cup panko breadcrumbs (or regular bread crumbs)
• 1/4 medium to large yellow onion, grated or finely diced
• 1 Tablespoon chopped parsley (optional)
• 1/2 teaspoon lemon pepper seasoning
• Course sea salt to taste (a pinch to start with)
• 4 cups arugula (this is optional for plating )
• 1/2 cup greek yogurt (or non dairy/Cashew Milk yogurt such as Forager Project)
• 1 Tablespoon *mango chutney (such as Patak’s)
• 1 Tablespoon chopped fresh mint (plus extra for garnishing)
• Juice of 1/2 lime
• Pinch of course sea salt