If you love crab cakes, you'll adore these crispy salmon cakes. These pan-fried patties are light, delicious, and perfect for a midweek meal. They're also economical and a hit with kids. Shallow fried in olive oil, they boast a crispy exterior and a soft, delicately flavored interior. Serve them with our light Greek garlic sauce for an extra touch of deliciousness.
INGREDIENTS:
Salmon Cakes
5 medium potatoes, cooked until soft and mashed
7.75 oz. can Dave’s canned salmon or Steelhead trout
1 egg, slightly beaten
1 lemon, juiced and zested
1 tablespoon flour, plus extra for dusting
1 small bunch parsley, chopped fine
Salt and pepper to taste
Olive Oil
Dill sprigs, optional
Greek Sauce
1/2 cup Greek yogurt
1 teaspoon chives, chopped
1 clove garlic, pressed
1 teaspoon lemon juice
Salt and pepper to taste
INSTRUCTIONS:
In a large mixing bowl, add mashed potatoes, salmon, egg, lemon zest, juice from one lemon and flour. Mix gently to combine. Add salt and pepper.
In a shallow dish or plate, add several tablespoons of flour. Scoop the salmon mixture with a disher or ice cream scoop. Roll the balls lightly in the flour. Flatten slightly to form patties.
Heat olive oil over medium high heat in a skillet until hot. Fry salmon cakes until golden and crispy on the outside. Place cooked salmon cakes on baking pan and keep in a warm oven until all patties are ready to serve.
For the sauce, combine the yogurt, lemon juice, chopped chives, and pressed garlic in a small bowl. Add salt and pepper to taste.
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