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Prep 20min
Total40min
Servings8
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Ingredients
Salmon Cakes
1
lb fresh salmon, skin removed
2
scallions, chopped
1
clove garlic, minced
1/4
red bell pepper, diced
1
tablespoon fresh dill, minced
1
large egg
1
teaspoon ground coriander
1/2
teaspoon cayenne powder (or up to 1 teaspoon, to taste)
1/2
lemon, juice only
2
tablespoons olive oil
1 1/2
cups panko breadcrumbs (plus more if needed)
1
pinch salt and pepper
1
cup vegetable oil, for frying
Yogurt Sauce
1
cup plain Greek yogurt
2
tablespoons chopped chives
1/2
lemon, juice only
1
pinch salt
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Steps
1
Dice salmon fillet into small chunks. Add diced salmon to a bowl along with chopped scallions, red pepper, garlic, dill, egg, olive oil, lemon juice, coriander, cayenne, and a pinch of salt and pepper. Stir to combine.
2
Add in Panko bread crumbs 1/2 cup at a time until the mixture holds its shape. Try not to add to many bread crumbs and don't overmix the mixture. Try to keep it nice and light.
3
Form 8 even patties out of mixture.
4
Heat frying oil in a large skillet over medium high heat. Once hot, fry patties for about 3 minutes on each side until they are nicely browned. Don't overcook them or they'll get dry.
5
Once patties are done cooking, transfer to a paper towel-lined plate to drain for a few minutes.
6
Meanwhile, combine yogurt, lemon juice, chives and a pinch of salt in a small bowl to form a sauce. Top salmon cakes with sauce right before serving. These are best when enjoyed right away, but leftovers (without sauce) can be reheated in a 350°F oven for 10 minutes.
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No nutrition information available for this recipe
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