Advertisement
If it matters to Canadian women, it matters to us.

Wild salmon & spicy lime cakes

28

  • Prep Time15 min
  • Total Time35 min
  • Makes3 Servings
Wild salmon & spicy lime cakes

Wild salmon cakes with spicy lime Photo by Erik Putz

Chatelaine Triple Tested

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.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link

Subscribe to Chatelaine!

For 97 years, Chatelaine has been talking about all the issues—big and small—that matter to Canadian women. Subscribe now to get Chatelaine delivered right to your door!