Salmon Croquettes 

Patties:

2 tablespoons Greek Yogurt

1 tablespoon fresh lemon juice

1 ½ teaspoons Dijon mustard

¼ cup finely chopped green onion

2 tablespoons minced red bell pepper

½ teaspoon garlic powder

¼ teaspoon kosher salt

1/8 teaspoon ground red pepper

250 g. cooked salmon

1 large egg, lightly beaten

3/4 cup Panko breadcrumbs

Sauté onion and bell pepper until soft. Combine patty ingredients and shape mixture into eight 5cm patties. Heat 1 tablespoon of canola oil in a large skillet over medium heat.   Cook 5 minutes on each side or until browned.

Sauce:

4 tablespoons Greek Yogurt

1 teaspoon fresh lemon juice

1 tablespoon chopped fresh parsley

1  teaspoon Dijon mustard

1 teaspoon finely chopped capers

½ teaspoon minced garlic

1/8 teaspoon kosher salt

Combine sauce ingredients. Serve with the the croquettes