Recipe: Salmon Cakes with Lemon Yogurt Sauce

SALMON CAKES WITH LEMON YOGURT SAUCE

FOR THE SALMON CAKES:
1 lb skinless salmon fillet, cut into 1/2-inch pieces (about 2 cups)
2 (6 inch) pita breads (or 3 slices white French bread), torn into small pieces to make about 2 cups (for coarse bread crumbs)
1/4 cup mayonnaise
1 large egg, lightly beaten
1/2 tsp ground coriander
1/4 tsp ground cayenne pepper
2 tbsp chopped chives
1 1/2 tsp grated lemon zest, divided use
3/4 tsp salt, divided use
Freshly ground black pepper
2 tbsp olive oil (for frying)
FOR THE LEMON YOGURT SAUCE:
3/4 cup plain yogurt
1 tsp fresh lemon juice

Mix salmon, bread, mayo, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon lemon zest and 1/2 teaspoon salt. Season with pepper and make into 6 patties.

Fry patties in oil over medium high heat until browned on one side, then flip, cooking for about 6 to 7 minutes in total.

To make the yogurt sauce, stir together yogurt, lemon juice, 1/4 tsp salt, remaining chives and zest.

Serve patties with the sauce.

Makes 3 servings, 2 patties each
Source: Gourmet magazine