It's a Giada recipe that I took some liberties with. Her originial recipe called for using fresh salmon filets, cooking them and flaking them into the patties. In an interest of time I used canned salmon that I already had in my pantry (gotta love Costco). I also swapped out some of the mayo for Greek Yogurt.
I will say my husband wasn't crazy about them but from my point of view they were great. Anything that is this easy to make, that at least one kid will eat, and is healthy, is a winner in my book.
Salmon Cakes with Lemon Caper Yogurt Sauce
1 egg, beaten
2 cans canned salmon
1/3 cup chopped fresh chives
20 saltine crackers crushed
1/2 cup frozen corn, thawed
2 tbl dijon mustard
1 tbl mayo, 2 tbl greek yogurt
1 tbl capers
Half a squeezed lemon
Zest from 1/2 lemon
For the sauce:
1/2 cup greek yogurt
1 1/2 tbl capers, chopped up
other 1/2 of the squeezed lemon juice
zest from the other half of the lemon
salt and pepper
Now easy enough, mix all the ingredients for the patties in a bowl.
And form into the shape of a patty. If its too wet and wont meld well, add more saltines crushed up. If its too dry, add more greek yogurt.
Now you have to stick it in the fridge for an hour, or I just threw mine in the freezer for 30 while I gave the kids a quick bath. P.S. you can totally freeze these to use for another night too.
While I fried up the patties I made the sauce real quick. Again, just mix all the sauce ingredients in a bowl and put it in the fridge to chill.
Fry the salmon cakes in a bit of olive oil, a few minutes on each side. They're better when they're nice and crunchy on the outside.
Then serve with a bit of the sauce!