Sardine Potato Cakes With Dill Yogurt Sauce | Experience Life

Name: Sardine Potato Cakes With Dill Yogurt Sauce | Experience Life
Ingredients: 2 Yukon gold potatoes, cooked until tender, peeled and mashed; 2 cans (4.25 oz. each) smoked sardines or kippers, drained and mashed; 2 cloves garlic, pressed through a garlic press; 3 scallions, minced; 3 tbs. chopped fresh dill, divided; Zest and juice of one lemon, separated, plus additional lemon wedges for garnish; 1/2 cup quinoa flakes; 2 eggs, lightly beaten; Salt and freshly ground black pepper; 2 tbs. extra-virgin olive oil for pan-frying the fish cakes; 1 cup whole-milk Greek yogurt

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Made with sardines or kippers, these satisfying fish cakes make a nice meal when paired with a green salad.

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Ingredients

2 Yukon gold potatoes, cooked until tender, peeled and mashed
2 cans (4.25 oz. each) smoked sardines or kippers, drained and mashed
2 cloves garlic, pressed through a garlic press
3 scallions, minced
3 tbs. chopped fresh dill, divided
Zest and juice of one lemon, separated, plus additional lemon wedges for garnish
1/2 cup quinoa flakes
2 eggs, lightly beaten
Salt and freshly ground black pepper
2 tbs. extra-virgin olive oil for pan-frying the fish cakes
1 cup whole-milk Greek yogurt