Salmon Cakes

• 1 ½ lbs salmon fillet, leftover or cooked and cooled
• 1 egg
• ½ cup Panko bread crumbs
• 2 tbsp canola oil

Ranch Yogurt Sauce

• ½ cup nonfat Greek yogurt
• 2 tsp ranch seasoning
• ½ tsp lemon pepper
• ½ tsp garlic salt
• ¼ tsp dill weed

Beat egg, add leftover salmon, mix thoroughly, add bread crumbs and form into patties. Chill for an hour (optional and patties may be frozen for future use). Heat oil in non-stick pan to 325-350 ℉. Add patties to pan, cook uncovered for 5 minutes per side, turning carefully when browned. Serve with yogurt sauce.

If using plain or lightly seasoned fillet add garlic, ginger, and spices to taste.