Greek salmon cakes with yogurt sauce

Left over salmon and long day call for a Greek protein packed dish. Not the prettiest presentation I have the hardest time keeping the cakes together, but if you have a better flip of the wrist hopefully yours will look better than mine. Undoubtedly they'll taste delicious no matter how they look.

Salmon cakes
Serves two: 
1 egg
1 cooked filet of Atlantic salmon
2 baby heirloom tomatoes
1/8 red onion
2 oz. feta cheese
1/2 cup of Greek yogurt
1/2 diced Persian cucumber
Dill

1. Chop your tomatoes, onion, and cheese.
2. Mix your salmon, egg, tomatoes, onion, and cheese together well so the cake will stick together.
3. Grease a pan and form little cakes with the batter (4-6 cakes).
4. Cook your cakes on high heat flipping to the other side when browned.
5. Once both sides have cooked transfer to a plate.
6. Mix the dill, yogurt, and cucumber to be served with the cakes. Garnish with extra dill.