How could something so deliciously creamy be good for you! Greek yoghurt is high in protein, calcium and vitamin B, and yet it is wonderfully thick and creamy, with a delicious fresh flavour.
400g dry-mashed potatoes
1 tsp chopped dill
1 tbsp Total Greek Yoghurt
200g cooked flaked salmon
salt and pepper to taste
1 egg, beaten
100ml vegetable oil, for shallow frying
FOR THE DRESSING
juice of 1 lemon
250g Total Greek Yoghurt
1 tbsp chopped dill
Mix the mashed potato, dill, Total Greek Yoghurt and salmon. Season to taste and divide into six.
Form into fishcakes, then coat first in the fl our, then egg and finally in breadcrumbs. Chill for 2 hours. Meanwhile, mix all of the dressing ingredients together and chill.
Shallow-fry the fi shcakes until golden brown on both sides. Drain on kitchen paper. Serve with a large dollop of the dressing, on top of your favourite salad.