1 box Green Giant* Garlic & Herb Mashed Cauliflower, thawed
1 lg. egg
1 cup (240 ml) panko bread crumbs
1 can salmon, flaked and deboned
¼ cup (60 ml) fresh dill, finely chopped, plus extra for garnish
¼ cup (60 ml) green onion, finely chopped
1 tbsp. (15 ml) Worcestershire sauce
2 tsp. (10 ml) dijon mustard
1 tbsp. (15 ml) capers
Zest of 1 small lemon
2 tsp. (10 ml) pepper
Pinch of salt
½ cup plain yogurt
2 tbsp. (30 ml) fresh dill, chopped
1 tbsp. (15 ml) fresh lemon Juice
Preheat oven to 425°F. Spray 9 muffin cups with vegetable oil cooking spray. Divide ¼ cup (60 ml) of panko bread crumbs between muffin cups coating the bottom and edges of each cup.
In a small bowl, mix together salmon, dill, green onion, Worcestershire sauce, mustard, capers, lemon zest, salt and pepper.
In a large bowl, whisk egg and stir in mashed cauliflower and ¾ cup (180 ml) of panko bread crumbs. Stir in salmon mixture until well combined.
Divide salmon cauliflower mixture into muffin cups. Bake for 35 minutes. Rest cakes for 10 minutes before removing from muffin tin.
In a small bowl stir together yogurt dip ingredients. Serve salmon cakes with a mixed green salad and yogurt dip. Garnish with dill and lemon.