Spiced Salmon Patties with Lemon-Dill Yogurt Sauce

Ingredients:

• 1 lb canned salmon, drained and flaked
• ½ cup cooked quinoa
• ¼ cup chopped red onion
• 2 cloves garlic, minced
• 1 tbsp chopped fresh dill
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• Salt and black pepper to taste
• ⅓ cup all-purpose flour
• ¼ cup breadcrumbs
• 2 eggs, beaten

For the Lemon-Dill Yogurt Sauce:

• ½ cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the flaked salmon, quinoa, red onion, garlic, dill, cumin, paprika, cayenne (if using), salt, and black pepper. Gently mix until well combined.
2. Add the flour and breadcrumbs to the bowl and stir until evenly distributed throughout the mixture.
3. Beat the eggs in a separate small bowl. Add the salmon mixture to the beaten eggs and gently fold until just combined. Avoid overmixing.
4. Shape the salmon mixture into patties about ½ inch thick.
5. Heat 1 tbsp olive oil in a large skillet over medium heat. Cook the salmon patties for 3-4 minutes per side, or until golden brown and cooked through.
6. While the patties are cooking, prepare the lemon-dill yogurt sauce. In a small bowl, combine the yogurt, lemon juice, dill, garlic, salt, and black pepper. Whisk until smooth.
7. Serve the salmon patties hot with a dollop of the lemon-dill yogurt sauce.