Savoury Salmon Cakes
30
- Prep Time15 min
- Total Time35 min
- Makes3 Servings
(Photo: Erik Putz)
Turn canned salmon into a fresh and fast protein-packed dinner.
Ingredients
1 potato, peeled
213-g can salmon, drained
2 eggs, lightly beaten
1/4 cup finely chopped red onion
2 tbsp finely chopped Indian lime pickle
1 cup panko bread crumbs
2 tbsp vegetable oil
1/4 cup plain yogurt
2 tbsp chopped fresh cilantro
Instructions
BOIL a small pot of water. Add potato and cook until tender, 10 min. Drain and mash well in a medium bowl.
ADD salmon (including bones and skin) to potato and mash with a fork. Stir in eggs, onion and lime pickle. Season with fresh pepper. Form into 6 patties (mixture will be moist). Pour panko into a deep dish. Coat patties with panko.
HEAT a large non-stick frying pan over medium-high. Add 1 tbsp oil, then half of salmon cakes. Reduce heat to medium. Cook until golden, 2 to 3 min per side. Repeat with remaining oil and salmon cakes.
STIR yogurt with cilantro in a small bowl. Serve with salmon cakes.
Nutrition (per serving)
Calories 372, Protein 23g, Carbohydrates 31g, Fat 19g, Fibre 3g, Sodium 677mg.
Excellent source of Vitamin B12.
Note: Look in the South Asian grocery aisle for lime pickle.
Get more quick weeknight salmon recipes.
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