Salmon Cake Recipe

Ingredients

• 0.5 cup Fat-Free Yogurt (can substitute full‑fat Greek yogurt for richer flavor)
• 2 tablespoon Fresh Chives (finely chopped)
• 1 tablespoon Lemon Juice (juice of ½ lemon, freshly squeezed)
• 0.5 clove Garlic (grated)
• 0.25 teaspoon Salt (plus extra to taste)
• 8 oz Cooked Salmon (leftover or canned, flaked into bite‑size pieces)
• 3 cup Mashed Potatoes (leftover, preferably with butter and milk already mixed)
• 1 teaspoon Lemon Zest (zest of ½ lemon)
• 1 tablespoon All-Purpose Flour (heaping, for binding; extra for dusting work surface)
• 2 tablespoon Fresh Parsley (chopped)
• 2 tablespoon Fresh Dill (chopped)
• 1 large Egg (beaten)
• 2 tablespoon Olive Oil (for shallow frying; can use vegetable oil)

Instructions

1. Make the Creamy Garlic Chive Sauce

   In a small bowl combine the yogurt, chopped chives, lemon juice, grated garlic and a pinch of salt. Stir until smooth.

   Time: PT5M

2. Chill the Sauce

   Cover the bowl and place the sauce in the refrigerator while you prepare the cakes.

   Time: PT5M

3. Shred the Salmon

   Using two forks, gently pull the leftover salmon into bite‑size pieces; keep some larger chunks for texture.

   Time: PT2M

4. Combine the Cake Mixture

   In a large mixing bowl add the mashed potatoes, shredded salmon, lemon zest, lemon juice, heaping tablespoon of flour, chopped parsley, chopped dill, salt and the beaten egg. Mix just until everything is evenly incorporated.

   Time: PT5M

5. Shape the Cakes

   Dust a clean work surface with flour. Scoop the mixture with a large spoon into seven equal portions, roll each into a ball, then flatten to about ½‑inch thickness.

   Time: PT5M

6. Chill the Formed Cakes

   Place the shaped cakes on a plate, cover loosely with plastic wrap, and refrigerate for 20 minutes to firm up.

   Time: PT20M

7. Heat the Oil

   Add olive oil to a skillet and heat over medium‑high heat. Test readiness by dropping a pinch of flour; it should sizzle immediately.

   Time: PT2M

   Temperature: medium‑high

8. Fry the Salmon Cakes

   Carefully place the chilled cakes in the hot oil. Cook 3‑4 minutes per side, or until golden brown and the interior is hot.

   Time: PT8M

   Temperature: medium‑high

9. Drain Excess Oil

   Transfer the fried cakes to a plate lined with paper towels to absorb any remaining oil.

   Time: PT1M

10. Serve

    Serve the salmon cakes warm with the chilled creamy garlic chive sauce on the side. Let the cakes cool for a minute before biting to avoid burns.

    Time: PT1M

Nutrition Facts

Calories

320

Protein

22 g

Carbohydrates

25 g

Fat

12 g

Fiber

3 g