crispy salmon cakes with lemony yogurt sauce

Something I've been interested in trying to make for a while now is salmon cakes. Traditionally they have mayonnaise and often bread crumbs incorporated into them. I wanted to see if I could make them without either one of those things. I came across this recipe on Epicurious which sounded quite nice, so I figured I'd tweak it a little and give it a try.

The recipe calls for pitas or bread. Obviously, that had to go. I also ixnayed the mayo that the recipe called for. Instead of bread, I added a 1/4 cup of gluten-free baking mix (I like King Arthur Flour brand). I mixed everything else up the same as the recipe, and it didn't seem too dry in the least, so I just skipped the mayo altogether. I formed the mixture into patties and fried them in a little bit of coconut oil, about four minutes per side. The cakes crisped up nicely, but stayed very moist inside. When they were done, I mixed up the yogurt sauce and spooned it over the top, and served with some quickly-steamed asparagus. The sauce was good not only on the cakes, but on the asparagus as well.

Next time, I think I might go for less lemon in the cake itself. I think would also be quite good done in a ginger-garlic-sesame direction rather than lemon and chive.

Crispy Salmon Cakes with Lemony Yogurt Sauce