CAKES*****Canned Salmon Patties w/Spicy-Sweet Yogurt Dressing

By Unblond1

This was great for both. Apple is integral. Note the tweaks.

Ingredients

• FOR THE DRESSING:
• 1/2 tbsp. capers, minced
• 2 cornichons, minced
• 1 small shallot, minced
• 1/2 tsp. dijon
• 1 dash hot sauce
• 1/4 lemon, zested and juiced
• 2 tbsp. greek yogurt
• FOR THE PATTIES:
• 1 can Clover Leaf salmon, drained and flaked
• 1/2 Granny Smith apple, peeled and diced 1/4"
• 1 tablespoon Hellmann's Light
• 1/4 cup panko

Preparation

Step 1

* To make the dressing, combine the capers, pickles, shallot and mustard and mix well. Remove 1/2 of the mixture and set aside in a small bowl.

* To remaining mixture, add salmon, apple and panko and toss to combine.

* To the small bowl, add the hot sauce, lemon juice and yogurt and stir to combine. Cover and chill until serving time.

* Divide the salmon into two patties and flatten to form cakes.

* Preheat a nonstick skilled over medium heat. When hot, spray with Pam. Add the fish cakes and cook until nicely browned and heated through, about 4 minutes per side. Serve each cake with the sauce.

The sauce was great as is although be careful with the chipotle tabasco sauce or it will be on the hot side. The patties need a binder, however, either some egg white or a tbsp or 2 of mayo because they totally fell apart. I had to cook the first side only in the frying pan then put them under the broiler because I couldn't turn them and they still fell apart when I took them out. Also, cook them in a tbsp. of olive oil, so adjust point count accordingly. Good news was that Dan didn't even realize it was salmon until he had eaten it all. They could handle a shallot or a couple of green onions in the patties as well.

Calories 342.0
Total Fat 21.4 g
Saturated Fat 3.9 g
Polyunsaturated Fat 5.3 g
Monounsaturated Fat 10.5 g
Cholesterol 63.9 mg
Sodium 655.5 mg
Potassium 54.5 mg
Total Carbohydrate 18.1 g
Dietary Fiber 1.0 g
Sugars 6.0 g
Protein 20.4 g