Salmon Cakes with Lemon Yogurt Sauce

Clock Icon 15 minutes |
Servings: 10 |
Prep: 8 minutes |
Cook: 7 minutes

Ingredients

Salmon Cakes
  • 1 - 7.5 0z (213 g) can sockeye salmon, drained, flaked
  • ½ cup (125 mL) cold mashed potatoes, skins on
  • ½ cup (125 mL) dried bread crumbs or panko crumbs
  • 1 Countryside Farms Free Run Vita Egg, lightly beaten
  • ¼ cup (50 mL) finely diced celery
  • 1 green onion, finely chopped
  • 1 Tbsp (15 mL) mayonnaise
  • 2 tsp (10 mL) Dijon mustard
  • 1 tsp (5 mL) grated lemon zest
  • ¼ tsp (1 mL) pepper
  • ¼ tsp (1 mL) cayenne pepper
  • 1 Tbsp (15 mL) canola oil
Lemon Yogurt Sauce
  • ½ cup (125 mL) non-fat yogurt
  • 1 tsp (5 mL) lemon juice
  • 1 tsp (5 mL) grated lemon zest

Method

Salmon Cakes

  1. In a 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.
  2. In 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.

Lemon Yogurt Sauce

  1. In small bowl combine yogurt, lemon juice and zest. Serve salmon cakes sauce.

Tips

Try serving them with our Black Bean & Lentil Salad

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Why cook with canola oil?

Canola is helping people eat healthier as a versatile and affordable cooking oil used in kitchens around the world.