Parsnip Salmon Cakes with Herb Yoghurt | IGA Recipes

Ingredients

• Salmon Cakes
• 350 g skinless salmon fillet, cut into large chunks
• 750 g parsnip, peeled and dice
• 1 x Kernels from fresh corn cob
• 1 tsp minced garlic
• 1 Community Co Free Range Egg
• 1 1/2 cups fresh or dry breadcrumbs
• 1/2 bunch dill, chopped
• 2 green onions, sliced
• 1/4 cup light extra virgin olive oil
• 1/4 tsp Community Co Salt
• Yoghurt Dip
• 1 cup Community Co Greek Yoghurt
• 1 tbsp chopped dill and green onion
• 1 tsp lemon juice