Cauliflower: 100g (1 cup, finely chopped), Salmon (canned, drained): 85g (3 oz), Egg: 25g (1/2 large), Green onions: 10g (2 tbsp, chopped), Dijon mustard: 5g (1 tsp), Lemon juice: 5ml (1 tsp), Whole wheat breadcrumbs: 15g (1 tbsp), Dill (fresh): 3g (1 tsp, chopped), Olive oil: 5ml (1 tsp), Greek yogurt (plain, low-fat): 30g (2 tbsp), Cucumber: 50g (1/2 cup, diced), Garlic: 1g (1/4 clove, minced), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Steam 100g finely chopped cauliflower until tender, about 5 minutes. Let cool, then squeeze out excess moisture. 2. In a bowl, combine the cauliflower, 85g drained salmon, 25g beaten egg, 10g chopped green onions, 5g Dijon mustard, 5ml lemon juice, 15g breadcrumbs, 2g chopped dill, a pinch of salt, and 1g black pepper. 3. Form the mixture into 2 patties. 4. Heat 5ml olive oil in a skillet over medium heat. 5. Cook the patties for 3-4 minutes per side until golden and heated through. 6. Meanwhile, make the sauce by combining 30g Greek yogurt, 50g diced cucumber, 1g minced garlic, 1g chopped dill, a pinch of salt, and a pinch of black pepper. 7. Serve the salmon cakes with the yogurt sauce.
