Salmon Cakes With Yogurt And Dill Sauce

• 7 oz. canned or 1 lb. fresh salmon, skin and bones removed
• 1 large egg
• 1 TB. olive oil
• 1 cup panko or other unseasoned breadcrumbs plus 1/3 cup for coating
• 2x 1 TB. dried dill or 3 TB. fresh dill
• 1 small sweet onion, minced
• pinch salt and pepper
• pinch of sugar
• 2x 1/3 cup whole milk greek style yogurt
• vegetable oil for frying
• juice of half a lemon

1. In a medium sized mixing bowl, combine all ingredients, retaining 1/3 cup panko crumbs for coating. Mix with a fork until moist, but not runny. If necessary, add more breadcrumbs. Put remaining panko crumbs on a plate or in bowl. Form salmon mixture into flat patties, about the width of a tennis ball. Roll patties in panko crumbs until evenly coated.
2. In a large frying pan, heat vegetable oil on medium to high heat for 2 minutes. Carefully add patties and fry on each side until golden brown, approximately 1-2 minutes. Remove from oil and set on paper towels to remove excess oil.
3. While cooling patties, combine other 1/3 cup yogurt, juice of half a lemon, 1 T. dill (or 3 T. fresh) and pinch of sugar in a small bowl. Combine until smooth.
4. Arrange cakes on a platter or individual plates and top with yogurt dill sauce just prior to serving.

fresh salmon, egg, tb, breadcrumbs, tb, sweet onion, salt, sugar, milk, vegetable oil, lemon

Taken from www.epicurious.com/recipes/member/views/salmon-cakes-with-yogurt-and-dill-sauce-1201171 (may not work)