Salmon Cakes with Lemon Yogurt Sauce
15 minutes |
Servings:
10 |
Prep:
8 minutes |
Cook:
7 minutes
Salmon Cakes with Lemon Yogurt Sauce
15 minutes
Servings:
10
Prep:
8 minutes
Cook:
7 minutes
Salmon Cakes with Lemon Yogurt Sauce
15 minutes
Servings:
10
Prep:
8 minutes
Cook:
7 minutes
Ingredients
Ingredients
Salmon Cakes
- 1 can (7.5 oz/213 g) sockeye salmon, drained, flaked (1)
- 1/2 cup cold mashed potatoes, skins on (125 mL)
- 1/2 cup dried bread crumbs or panko crumbs (125 mL)
- 1 Countryside Farms Free Run Vita Egg, lightly beaten (1)
- 1/4 cup finely diced celery (60 mL)
- 1 green onion, finely chopped (1)
- 1 Tbsp mayonnaise (15 mL)
- 2 tsp Dijon mustard (10 mL)
- 1 tsp grated lemon zest (5 mL)
- 1/4 tsp pepper (1 mL)
- 1/4 tsp cayenne pepper (1 mL)
- 1 Tbsp canola oil (15 mL)
Lemon Yogurt Sauce
- 1/2 cup non-fat yogurt (125 mL)
- 1 tsp lemon juice (5 mL)
- 1 tsp grated lemon zest (5 mL)
Method
Salmon Cakes
- 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.
- 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.
Lemon Yogurt Sauce
- In a small bowl combine yogurt, lemon juice and zest. Serve salmon cakes with sauce.
Tips
Try serving them with our Black Bean & Lentil Salad
Notes
Try serving them with our Black Bean & Lentil Salad