Salmon cakes with lemon yogurt sauce | Heart and Stroke Foundation

Ingredients

• 2 tbsp (25 mL) canola oil
• 1 can (7.5 oz/213 g) sockeye salmon, drained, flaked
• 1/2 cup cold mashed potatoes (125 mL)
• 1/2 cup dried brown bread crumbs (125 mL)
• 1 egg white, lightly beaten
• 1/4 cup finely diced celery (60 mL)
• 1 green onion, finely chopped
• 1 Tbsp non-fat mayonnaise (15 mL)
• 2 tsp Dijon mustard (10 mL)
• 1 tsp grated lemon zest (5 mL)
• 1/4 tsp pepper (1 mL)
• 1/4 tsp cayenne pepper (1 mL)
• 1 Tbsp canola oil (15 mL)
• 1/2 cup non-fat plain yogurt (125 mL)
• 1 tsp lemon juice (5 mL)