Salmon Cakes

• 1 lb skinless salmon fillet, cut into 1/2-inch pieces
• 2 (6 inch) pita bread rounds or 3 slices firm white bread, torn into small pieces
• 14 cup mayonnaise
• 1 large egg, lightly beaten
• 12 teaspoon ground coriander
• 14 teaspoon cayenne
• 2 tablespoons chopped chives, divided
• 1 12 teaspoons grated lemon zest, divided
• 2 tablespoons olive oil
• 34 cup plain yogurt
• 1 teaspoon fresh lemon juice
• lemon wedge

1. Mix together salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1/2 teaspoon salt.
2. Season with black pepper and form into 4 cakes (4 inches in diameter).
3. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers.
4. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.
5. Stir together yogurt, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining 1/2 teaspoon zest.
6. Serve salmon cakes with sauce.
7. Serve with: Moroccan eggplant salad; sliced tomatoes drizzled with fruity olive oil; or celery and potato salad; (serve in place of the yogurt sauce).

salmon fillet, pita bread, mayonnaise, egg, ground coriander, cayenne, chives, lemon zest, olive oil, plain yogurt, lemon juice, lemon wedge

Taken from www.food.com/recipe/salmon-cakes-317151 (may not work)