Japanese Inspired Salmon Cakes with Wasabi Yogurt Sauce

Ingredients

• Wasabi Yogurt Sauce
• 1 tablespoon wasabi powder
• 1 tablespoon water, room temperature
• 1/2 cup lowfat plain yogurt
• juice of one whole lemon
• black bamboo salt (available at Asian markets, or sea salt)
• Salmon Cakes
• 28 ounces pink or red salmon, well drained (2 cans)
• 1/2 cup daikon, shredded
• 1/2 cup carrot, shredded
• 1/2 cup bell pepper, thinly sliced
• 1/4 cup shoyu (Japanese soy sauce, sweeter and less salty than Chinese soy sauce)
• 1 teaspoon crushed red pepper
• 1 tablespoon fresh ginger, finely shredded
• 6 tablespoons mayonnaise
• juice of half a lemon
• 2 eggs
• 6 slices bread, crust removed, crumbled fine (pref. whole grain)
• 1/2 cup pancake mix or Korean Buchim vegetable pancake mix (has spices)
• oil (I like using unconventional oils, like coconut and avocado)

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