Salmon cakes with potatoes

This is a simple recipe that reheats very well. If crab cakes are not your thing, you may like this salmon cakes

Ingredients:

2 cans salmon, drained
3/4 cup panko bread crumbs
1/2 cup minced fresh cilantro (or parsley if you hate cilantro)
2 eggs, beaten
2 green onions, chopped
2 teaspoons of seafood seasoning (cajun, old bay)
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons garlic powder
3 tbsp Worcestershire sauce
3 tbsp grated Parmesan cheese
2 tbsp Dijon mustard
2 tbsp mayo
1 tablespoon olive oil

Instructions:

1. Mix together salmon, panko, cilantro, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and mayo in a large bowl
2. Divide and shape into small patties about 1.5 inches in diameter (smaller ones cook through better so resisted the urge to make them bigger)
3. Heat olive oil in pain and place salmon patties in batches on the pan.
4. Cook over medium heat, about 5 minutes per side, covered
5. Enjoy with potatoes and greek yogurt dipping sauce!

Potatoes:

Ingredients:

• 2 large potatoes chopped into 1 inch pieces (see photo)
• 2 tbsp olive oil
• 1/2 tsp salt (or to taste)
• 1/2 tsp pepper (or lemon pepper if you have it)
• 3 garlic cloves minced
• 1.5 tsp dried rosemary
• 1.5 tsp lemon juice

Instructions:

1. Preheat oven to 400
2. Grease baking sheet with olive oil
3. Place potatoes evenly on the baking pan
4. season with salt, pepper, and rosemary
5. add garlic and mix up the potatoes on the baking pan and arrange them again evenly and pour lemon juice over the potatoes
6. Bake for 30 minutes

Yogurt Sauce for salmon cakes

Ingredients:

• 5 tbsp plain greek yogurt
• 1 tsp lemon juice
• 1/2 cucumber finely chopped
• 1 tsp dill
• 1/2 tsp paprika

Instructions:

1. Mix all ingredients together and serve with salmon cakes
2. Thats all