Updated Apr 7, 2017Chatelaine
- BOIL a small pot of water. Add potato and cook until tender, 10 min. Drain and mash well in a medium bowl.
- ADD salmon (including bones and skin) to potato and mash with a fork. Stir in eggs, onion and lime pickle. Season with fresh pepper. Form into 6 patties (mixture will be moist). Pour panko into a deep dish. Coat patties with panko.
- HEAT a large non-stick frying pan over medium-high. Add 1 tbsp oil, then half of salmon cakes. Reduce heat to medium. Cook until golden, 2 to 3 min per side. Repeat with remaining oil and salmon cakes.
- STIR yogurt with cilantro in a small bowl. Serve with salmon cakes.