In a large bowl combine the dressing, yogurt, and lemon juice. Stir in the coleslaw mix.
In a medium bowl, combine the potatoes, 1/2 cup panko, green onions, and egg. Stir in the trout; form into 8 cakes. Dredge the cakes in 3/4 cup panko. In a very large nonstick skillet heat the oil over medium heat. Add the cakes. Cook until golden, about 5 minutes per side. Serve with the slaw.
Peel potatoes; cut into 1-in. chunks. Boil in salted water until tender, about 10 minutes. Drain; mash. Transfer 2 cups to an airtight container. Reserve remaining 3 cups to use in Weekend Prepped Mashed Potatoes with Butter and Milk.