Crisp pan-fried salmon and potato cakes served with a bright dill yogurt sauce.
160 gSalmon (canned)
1 eggChicken eggs
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60 gGreek Yogurt
250 gPotato
5 gDill
1 tbspLemon Juice
0.5 cupBreadcrumbs
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Boil diced potato in water until tender, then drain well.
Mash potato with canned salmon, egg, breadcrumbs, salt, and black pepper.
Shape into small cakes and pan-fry in cooking oil until golden on both sides.
Mix Greek yogurt, dill, and lemon juice, then serve with the hot cakes.