Sweet Potato Salmon Cakes with Tzatziki
4-6 servings
1 medium cucumber (or 1/2 a large), peeled and seeded
1 cup 2% Greek yogurt
1 clove of garlic, grated
Juice of half a lemon
1 teaspoon finely chopped fresh dill
2 medium (or 1 large) sweet potatoes
2 6-ounce cans canned wild salmon, drained well
2 scallions, thinly sliced
3 eggs, beaten
1 cup panko breadcrumbs, plus more if needed
Juice of 1 lemon
1 teaspoon finely chopped fresh dill
Salt and pepper, to taste
Olive oil, for pan-frying