Ingredients

For the Tzatziki
• 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
• Salt and pepper, to taste
For the Sweet Potato Salmon Cakes
• 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
• Small handful of fresh dill, chopped (to taste)
• Salt and pepper, to taste
• Olive oil, for pan-frying

Instructions

For the Tzatziki
• Grate the cucumbers over the large holes of a box grater. Toss with a pinch of kosher salt and let sit in a fine mesh strainer for at least 30 minutes to drain some of the water out.
• To assemble the tzatziki, squeeze out the excess water from the cucumber and add it to the yogurt, garlic, lemon, dill, and salt and pepper (to taste).
For the Sweet Potato Salmon Cakes
• Preheat the oven to 400 degrees. Scrub the sweet potatoes well, and then pierce them several times with a sharp knife several times. Place them on a baking sheet and cook until tender, about 45 minutes (but this time will greatly vary depending on the size of your sweet potatoes).
• When the sweet potatoes are cooked, split each open with a knife and let cool. When they are cooled, scoop out the flesh and mix with the salmon, scallions, eggs, panko, lemon juice, dill, and salt and pepper (to taste). The consistency should be soft, but you should still be able to form patties. If the mixture is too salt, add additional breadcrumbs.
• Heat a skim of olive oil in a large non-stick skillet over medium heat. At this point I like to make a small "tester" patty to test for seasoning and then adjust as necessary. When the mixture is to your liking, form it into small patties (using roughly 1/4 cup of the mixture for each). Add the patties in batches to not overcrowd the pan. Cook until golden, about five minutes on each side. Serve with the tzatziki.