Salmon Cakes

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Directions

Step 1

Wash prep area, your hands, and all fresh produce.

Step 2

Peel and quarter your potato. Fill a small pot with potato and enough water to cover. Cover pot and bring to a boil. Cook until potato is tender, about 10 minutes.

Step 3

While potato is cooking, chop onion and garlic. Thinly slice cucumber. Drain salmon and beat egg. Set aside.

Step 4

Once potato is finished cooking, drain and allow to cool.

Step 5

In a large frying pan, heat half of the oil. Add garlic and onions and sauté until the aroma is released, about 4 minutes.

Step 6

Meanwhile crush potatoes and combine with salmon and half of lemon, juiced.

Step 7

Add garlic, onions, egg, and mustard to salmon mixture and combine. Add bread crumbs and fold until combined.

Step 8

Heat pan again and add remaining oil. Use an ice cream scoop to add salmon cakes to pan and fry on each side for about 4 minutes, until golden brown.

Step 9

While cooking salmon cakes, mix yogurt, dill, cucumbers, remaining lemon juice, salt, and pepper. Serve salmon cakes with yogurt sauce. Enjoy!

Check your State's WIC Food List to make sure the WIC Approved Ingredients above are correct. | Source: www.seafoodnutrition.org

Ingredients

1 medium potato

1/2 cup diced onion

1 clove garlic

1 cucumber

14 ounces canned salmon

1 egg

1/4 cup oil

1 lemon (juiced)

1/2 teaspoon mustard

1/2 cup bread crumbs

1/4 cup plain yogurt

1/2 teaspoon dried dill

pepper to taste