Salmon Cakes

Salmon Cakes

These salmon fish cakes are always a hit for their versatility. We like to serve them to guests as an appie with dipping sauce or with a green salad as a light meal.

You’ll Need

  • 3 large potatoes (1½ lb/675 g)
  • ½ tsp salt
  • ½ tsp pepper
  • 1 Tbsp light mayonnaise
  • Juice of 1 lemon
  • 1 egg, beaten
  • 2 tsp chives, finely chopped
  • 2 tsp cilantro, finely chopped
  • 2 - 6 oz cooked salmon filets, flaked
  • 3 Tbsp canola oil
  • ¼ cup flour
  • Lemon wedges
  • 1 egg, beaten
  • ½ cup breadcrumbs
  • ½ tsp lemon rind
  • ¼ cup light sour cream
  • ¼ cup mayonnaise
  • 1 Tbsp fresh dill, finely chopped
  • ¼ cup cucumber, sliced into matchsticks

Prep and Cook

  • 1
    Wash, peel and cut potatoes into chunks.
  • 2
    Place potatoes in a large pot of boiling water and cook for approximately 15 minutes or until tender.
  • 3
    Drain well, mash thoroughly, and season with salt and pepper.
  • 4
    Transfer to a large bowl, add mayonnaise, lemon, egg, chives and cilantro to the potatoes and gently mix until combined.
  • 5
    Fold in flaked salmon.
  • 6
    Cover and chill in the fridge for at least 30 minutes or overnight.
  • 7
    Using a floured surface, roll salmon mixture into a ball and then flatten to form chunky patties (approximately 2 1/2 cm thick).
  • 8
    Dip salmon cakes in beaten egg mixture and then coat with breadcrumbs.
  • 9
    In a non-stick skillet, over medium heat, heat 1 Tbsp of oil.
  • 10
    Cook patties 3 or 4 minutes per side or until golden brown, then repeat with remaining patties.
  • 11
    Alternatively, salmon cakes can be baked at 400 degrees for approximately 25 minutes.
  • 12
    In a small bowl, stir together dip ingredients.

Tagged under: ,

Category:


Similar Related Posts: