Salmon-potato cakes with spicy sundried tomato-yogurt sauce

I love it when you come across a recipe that requires not one but two or three or four ingredients you need to use up before they go bad. This recipe is light and healthy, but I found the original version rather bland. I made a few tweaks, like increasing the amount of dill and using a thicker Greek-style yogurt. But it still needed something. B's idea of adding some Frank's Red Hot (cue the old lady saying 'I put that @#%& on everything') was just the right touch.


To make the patties: 

Peel and thinly slice 3 large baking potatoes. Peel 4 garlic cloves. Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a boil and cook until potatoes are fork-tender. Drain and mash. Add 2 cans of salmon, drained (I substituted an equivalent quantity of salmon left over from this recipe), 1 cup chopped fresh dill (I substituted 4T dried dill), 2 T chopped anchovies, 4T breadcrumbs,  2 lightly beaten eggs. Season to taste. Shape the mixture into 8 patties, then coat in breadcrumbs. 

Heat a small amount of olive oil in a skillet over medium heat. Cook the patties in batches for about 4 minutes per side, turning once. Makes 8 large patties.

To make the sauce:

In a blender, combine 3/4 cup sun-dried tomatoes, 4-6 cloves of roasted garlic, 2/3 cup Greek-style low-fat plain yogurt, and 2-3 T of Frank's red-hot sauce. Puree until smooth. 

To serve:

Sprinkle patties with extra dill. Top with tomato sauce and garnish with a wedge of lemon. I served the patties with a coleslaw of chopped cabbage and grated carrot (dressing recipe here).

Variation:

Replace chopped anchovies with capers.

Recipe adapted from: Eating Smart for a Healthy Heart cookbook

 {Peeled and sliced potatoes}

{Patty mixture}

{Sundried tomatoes and garlic cloves for sauce}