Salmon Cakes with Lemon Yogurt Sauce

Clock Icon 15 minutes |
Servings: 10 |
Prep: 8 minutes |
Cook: 7 minutes

Ingredients

Salmon Cakes
  • 1 can (7.5 oz/213 g) sockeye salmon, drained, flaked (1)
  • 1/2 cup cold mashed potatoes, skins on (125 mL)
  • 1/2 cup dried bread crumbs or panko crumbs (125 mL)
  • 1 Countryside Farms Free Run Vita Egg, lightly beaten (1)
  • 1/4 cup finely diced celery (60 mL)
  • 1 green onion, finely chopped (1)
  • 1 Tbsp mayonnaise (15 mL)
  • 2 tsp Dijon mustard (10 mL)
  • 1 tsp grated lemon zest (5 mL)
  • 1/4 tsp pepper (1 mL)
  • 1/4 tsp cayenne pepper (1 mL)
  • 1 Tbsp canola oil (15 mL)
Lemon Yogurt Sauce
  • 1/2 cup non-fat yogurt (125 mL)
  • 1 tsp lemon juice (5 mL)
  • 1 tsp grated lemon zest (5 mL)

Method

Salmon Cakes

  1. In a large bowl, combine salmon, mashed potatoes, bread crumbs, egg white, celery, green onion, mayonnaise, mustard, lemon zest, pepper and cayenne pepper. Form into 8 cakes.
  2. In a large frying pan, heat canola oil over medium heat. Cook salmon cakes, turning over once, until golden and just cooked through, about 6 – 7 minutes.

Lemon Yogurt Sauce

  1. In a small bowl combine yogurt, lemon juice and zest. Serve salmon cakes with sauce.

Tips

Try serving them with our Black Bean & Lentil Salad

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