Salmon Patties with Lemon Yogurt

Ingredients

• Canned pink salmon, drained, skin and bones removed2 cans (about 14 oz total)
• Eggs2 large
• Rolled oats1/2 cup
• Celery1 stalk, minced
• Red bell pepper1/2, minced
• Onion1/4, minced
• Fresh parsley2 tbsp
• Lemon juice1 tbsp
• Olive oil1 tbsp
• Greek yogurt, plain, lowfat1/2 cup
• Green beans, steamed3 cups
• Dijon mustard1 tsp
• Salt and pepperto taste

Steps

1. Mix the salmon, eggs, oats, celery, pepper, onion, parsley, mustard, half the lemon juice, salt and pepper. Rest for 5 minutes.
2. Shape into 8 patties.
3. Heat the oil in a nonstick skillet over medium heat. Cook the patties 4 to 5 minutes per side until golden.
4. Stir the remaining lemon juice into the yogurt with a pinch of salt.
5. Serve the patties with the sauce and green beans.