Salmon Cakes with Lemon Yoghurt Sauce

Ingredients for Salmon Cakes with Lemon Yoghurt Sauce

• 450g skinless salmon fillet, cut into 1/2-inch pieces

• 2 (6-inch) pita rounds or 3 slices firm white sandwich bread, torn into small pieces

• 60ml mayonnaise

• 1 large egg, lightly beaten

• 1/2 teaspoons ground coriander

• 1/4 teaspoons cayenne

• 2 tablespoons chopped chives, divided

• 1 1/2 teaspoons grated lemon zest, divided

• 2 cucchiai di olio d'oliva

• 180ml plain whole-milk yoghurt

• 1 teaspoon fresh lemon juice

• lemon wedges

Mix together salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1/2 teaspoons salt. Season with black pepper and form into 4 cakes (4 inches in diameter).

Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.

Stir together yoghurt, lemon juice, 1/4 teaspoons salt, remaining tablespoon chives, and remaining 1/2 teaspoons zest. Serve salmon cakes with sauce.

Serve with: <epi recipelink="" id="350719">Moroccan aubergine salad</epi>; sliced tomatoes drizzled with fruity olive oil; or <epi recipelink="" id="350695">celery and potato salad</epi> (serve in place of the yoghurt sauce)

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