Crispy salmon cakes with lemon-dill yogurt

• 2 cans canned salmon170g cans, drained and flaked, skin and bones removed
• 60 g panko breadcrumbs
• 2 large eggs
• 1 tbs dijon mustard
• 3 scallionsthinly sliced
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ tsp smoked paprika
• 3 tbs avocado oil
• 120 g plain Greek yogurt
• 1 medium lemon
• 10 g fresh dillfinely chopped
• 1 garlic clovesfinely grated

1. 1

   Make the yogurt sauce: In a small bowl, combine the Greek yogurt, the juice of half the lemon (about 1 tablespoon), grated garlic, and most of the fresh dill (save a pinch for garnish). Stir, season with a small pinch of kosher salt, and set aside so the flavors meld while you work.

   Tip: Zest the lemon before juicing it — you'll add the zest to the salmon mixture.

2. 2

   In a large mixing bowl, combine the drained salmon, panko breadcrumbs, eggs, Dijon mustard, sliced scallions, smoked paprika, the zest of the whole lemon plus the juice of the remaining half, salt, and black pepper. Mix gently with a fork until just combined — don't mash it into a paste, you want some flaky texture.

   Tip: If the mixture feels too wet to hold its shape, add another tablespoon of panko and let it sit for a minute to absorb.

3. 3

   Divide the mixture into 8 equal portions and shape into patties about 2cm (¾-inch) thick, pressing just firmly enough that they hold together.

4. 4

   Heat the avocado oil in a 30cm skillet over medium-high heat until the oil shimmers and a breadcrumb dropped in sizzles immediately, about 1-2 minutes.

5. 5

   Carefully place the salmon cakes in the skillet, leaving a little space between each. Cook without moving until the undersides are deeply golden brown and a crispy crust has formed, about 3-4 minutes. Flip gently and cook the other side until equally golden and the cakes feel firm when pressed lightly in the center, another 3 minutes.

   Tip: Don't crowd the pan — if your skillet is small, work in two batches. Resist the urge to press down on the cakes.

6. 6

   Transfer the salmon cakes to a plate. Spoon the lemon-dill yogurt sauce alongside or on top, and scatter the reserved dill over everything.

   Tip: Keeps in the fridge for up to 3 days. Reheat the cakes in a skillet over medium heat until warmed through and re-crisped, about 2 minutes per side. Store the yogurt sauce separately.

• skillet (30cm (12-inch))
• mixing bowl (large)
• cutting board
• mixing bowl (small)

Per serving

Nutritional values are estimates only.