Yogurt-Cucumber-Dill Sauce
Fish cakes used to be a standby of American family dinners, particularly on Friday nights. Though fresh fish is available at nearly every grocery store these days, fish cakes--made with canned or leftover cooked fish--are worth rediscovering.
These come together in a flash: Simply mix the ingredients in a work bowl and fry. Serve them with lemon or lime wedges and a simple yogurt-cucumber-dill sauce. Toss a salad and add warm, crusty bread. A bottle of crisp, cold white wine would make an ideal accompaniment.
Combine yogurt, cucumber, dill, pepper and hot sauce to taste. Chill in refrigerator or freezer. Serve cold.
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