Salmon Cakes with Lemon Yogurt Sauce
Salmon Cakes with Lemon Yogurt Sauce
Salmon Cakes with Lemon Yogurt Sauce
Ingredients
Ingredients
- 1 can (7.5 oz/213 g) sockeye salmon, drained, flaked
- 1/2 cup (125 mL) cold mashed potatoes
- 1/2 cup (125 mL) dried brown bread crumbs
- 1 egg white, lightly beaten
- 1/4 cup (60 mL) finely diced celery
- 1 green onion, finely chopped
- 1 tbsp (15 mL) non-fat mayonnaise
- 2 tsp (10 mL) Dijon mustard
- 1 tsp (5 mL) grated lemon zest
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) cayenne pepper
- 1 tbsp (15 mL) canola oil
Sauce:
- 1/2 cup (125 mL) non-fat yogurt
- 1 tsp (5 mL) lemon juice
- 1 tsp (5 mL) grated lemon zest
Method
- In large bowl, combine salmon, mashed potatoes, bread crumbs, egg white, celery, green onion, mayonnaise, mustard, lemon zest, pepper and cayenne pepper.
- Form into 8 cakes.
- In a large frying pan, heat canola oil over medium heat.
- Cook salmon cakes, turning over once, until golden and just cooked through, about 6 – 7 minutes.