Salmon Cakes with Mustard Sauce

• 2 cans Pink Or Red Salmon, Drained (5 Ounce Cans)
• 1/2 cups Bread Crumbs Or Crushed Whole Wheat Crackers
• 1/4 cups Finely Chopped Red Pepper
• 1/4 cups Finely Chopped Green Pepper
• 3 Tablespoons Plain Yogurt
• 1 whole Egg White
• 1/4 whole Lemon Squeezed For Juice
• 1/4 teaspoons Cayenne Pepper
• 1/4 teaspoons Garlic Salt
• 1/4 teaspoons Black Pepper
• 1 Tablespoon Vegetable Oil
• 3 Tablespoons Plain Yogurt (for Sauce)
• 1 Tablespoon Spicy Brown Mustard (for Sauce)
• 2 Tablespoons Apple Cider Vinegar (for Sauce)
• 1/4 teaspoons Cayenne Pepper (for Sauce)
• 1/4 teaspoons Dried Dill Weed (for Sauce)
• 1 dash Garlic Salt (for Sauce)

1. In a large bowl, mix salmon, bread crumbs and peppers making sure to break up the salmon pieces.
2. Add yogurt, egg white, lemon juice and seasonings.
3. Mix until combined.
4. Form mixture into 4 equal sized patties.
5. Place in fridge for at least 45 minutes.
6. While patties are in the fridge prepare mustard sauce.
7. Place all ingredients in a small bowl and mix until combined.
8. When ready, heat 1 Tablespoon oil in large skillet.
9. Place patties in skillet and cook on each side for 3-5 minutes.
10. Serve with mustard sauce and salad.

red salmon, bread crumbs, red pepper, green pepper, yogurt, egg white, lemon squeezed for juice, cayenne pepper, garlic salt, black pepper, vegetable oil, yogurt, brown mustard, apple cider vinegar, cayenne pepper, garlic salt

Taken from tastykitchen.com/recipes/main-courses/salmon-cakes-with-mustard-sauce/ (may not work)