Salmon Cakes

Ingredients

1 large egg, lightly beaten

1 can wild caught salmon, 7.5 oz, drained

1 cup panko bread crumbs

1/4 cup plain Greek yogurt or sour cream, plus more for garnish

1 tsp dijon mustard

1 tsp lemon juice

1 tsp capers

2 tbsp yellow onion, finely minced

2 tbsp fresh parsley, chopped, plus more for garnish

2 tbsp olive oil

Directions

In a mixing bowl add, lightly beaten egg to drained and flaked salmon, then stir. Next add 1/2 the breadcrumbs (set the rest aside), Greek yogurt, Dijon mustard, lemon juice, capers, yellow onion, and parsley. Season with Kosher Salt and freshly ground pepper. Stir until well combined then divide evenly into 6 loosely packed balls. Roll balls in remaining Panko breadcrumbs and then flatten to about a half inch thick with the bottom of a glass.

Heat olive oil in a cast iron, or heavy bottomed pan. Swirl to coat pan. Cook the patties until browned on one side (3-4 minutes) over medium high heat. Flip and cook the other side until browned (3-4 minutes).

Garnish with chopped parsley and serve with Greek yogurt and lemon wedges.