20 Minute Alaskan Sockeye Cakes With Chive Yoghurt Sauce (Gluten Free)

• Salmon cakes
• 1 can of skinless boneless canned sockey salmon
• 1 large egg
• 1 medium carrots, shredded
• 1 small shallot, finely chopped
• 1/2 teaspoon mayonnaise
• 1/2 teaspoon fresh thyme
• salt
• freshly ground pepper
• vegetable oil to cover bottom of your skillet
• 1 tablespoon Dijon mustard
• Chive yoghurt sauce
• 2 cups fat free greek yoghurt
• 2 tablespoons chives, chopped finely
• 1-2 tablespoons lemon juice
• salt

1. In a bowl, mix a drained can of salmon with an egg, shallot, carrot, mayonnaise, mustard, thyme and a pinch of salt and pepper each. Form patties (this should yield 6-7). They will seem pretty loose, but they will hold the shape once in the pan. rnrnIf gluten is not an issue, you may add 1 tbs of panko bread crumbs. This will make the cakes stick together a bit more. rnrnIn a skillet on medium heat, fry the patties - add them to the pan only once the oil is hot or the patties won't stay in one piece. Cook approximately 2 minutes on one side, until browned and gently flip to the other side for another 2 minutes.
2. I serve these with simple olive oil sea salt potatoes (boiled yukon golds or reds, then mashed and seasoned with olive oil and salt) or on a bed of salad with a simple dressing. If there is more time, baked sweet potatoes make a great side to go with these.
3. For the sauce, mix the greek yoghurt with chives, then add lemon juice and salt to taste.

salmon cakes, salmon, egg, carrots, shallot, mayonnaise, thyme, salt, freshly ground pepper, vegetable oil, mustard, chive yoghurt sauce, greek yoghurt, chives, lemon juice, salt

Taken from food52.com/recipes/16399-20-minute-alaskan-sockeye-cakes-with-chive-yoghurt-sauce-gluten-free (may not work)