Salmon Cakes with Tzatziki Sauce

Here is a great summertime recipe!!  Quick and easy and won't heat up the house!  It received top reviews from my at-home food critic :)

Salmon Cakes with Tzatziki Sauce

Tzatziki:

Start with 1 cucumber, peeled and seeded. Grate on box grater then allow it to drain through a small strainer for at least 30min to eliminate liquid.

In the meantime… mix together the following

½ cup plain Greek yogurt

1 tsp. black pepper

1 tsp. salt

2 cloves garlic, grated into a paste

1 Tbsp. fresh chives

½ tsp. dill

½ tsp. cumin

½ lemon juiced

Add drained cucumber and stir together.  Allow to sit in refrigerator for about an hour before serving.

Salmon Cakes:  Makes 6

2- 6oz. cans pink salmon

¼ of a red onion – finely diced

1 tsp. black pepper

1 Tbsp. dijon mustard

½ tsp. dill

½ tsp. cumin

1 egg

~1/2 cup Italian bread crumbs

Combine salmon with onion and spices.  Add egg and combine.   Add Italian bread crumbs ¼ cup at a time until mixture can form into and maintain small patties.  Make 6 small salmon cakes.

Add vegetable oil to cover the bottom of a non-stick pan.  When oil is hot, add salmon cakes and cook approximately 3-4 minutes per side, or until browned and hot in the center.

Serve with a spoonful of tzatziki on top.

Here are my tips n tricks-
-  When grating the cucumber, leave the skin on while grating. It'll protect your hand and not waste any cucumber!
-  I served this on a thick slice of tomato but you can use your favorite bread and make a sandwich.
-  If you don't like salmon, this recipe also works with tuna or crab.