Description
Delicious and easy-to-make salmon cakes combined with creamy chive and garlic Greek yogurt sauce, perfect as a healthy and flavorful meal option. These salmon cakes are made with mashed potatoes, fresh or canned salmon, and herbs, and can be prepared by pan-frying or air frying for a crispy exterior.
Ingredients
Salmon Cakes
- 4-5 potatoes (about 3 cups mashed potatoes)
- 450g (2 cups) canned or fresh cooked salmon
- 1 egg
- 1 lemon, juice and zest
- 1 tbsp flour, plus extra for dusting
- 2 tbsp parsley or dill, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Chive and Garlic Yogurt Sauce
- 125ml (1/2 cup) Greek yogurt
- 1 tbsp chives, chopped
- 1 clove garlic, pressed or minced
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Prepare the salmon mixture: In a large mixing bowl, combine the mashed potatoes and salmon, making sure to remove any skin or bones. Break the egg into the mixture, then add the lemon zest and lemon juice. Stir in the chopped parsley or dill and 1 tablespoon of flour. Season with salt and pepper. Mix everything thoroughly until well combined.
- Form the salmon cakes: Using an ice cream scoop, portion the mixture into evenly sized balls. Roll each ball in extra flour on a dusted board or plate, then gently flatten to form patties.
- Cook the salmon cakes – Pan Frying Method: Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the salmon cakes until golden and crispy on the outside, about 3-4 minutes per side. Remove and drain on paper towels.
- Alternate cooking – Air Fryer Method: Preheat your air fryer to 240°C (500°F). Spray the salmon cakes lightly with oil spray and arrange them in the basket, making sure not to overcrowd. Cook for 8-9 minutes or until golden and crispy outside, flipping halfway through the cooking time if desired. Cook in 2 or 3 batches depending on the size of your air fryer.
- Prepare the chive and garlic sauce: In a small bowl, mix together the Greek yogurt, lemon juice, chopped chives, and pressed garlic. Season with salt and pepper to taste. Allow the sauce to sit for at least 15 minutes before serving to let the flavors meld.
- Serve: Serve the warm salmon cakes with a dollop of the chive and garlic yogurt sauce on the side or drizzled on top for a fresh and tangy accompaniment.
Notes
- Ensure all salmon bones and skin are removed to avoid any unpleasant texture.
- Use fresh herbs like parsley or dill for best flavor.
- The recipe works well with both canned and freshly cooked salmon.
- You can use either pan-frying or air frying based on your preference.
- Letting the sauce rest allows the garlic and chive flavors to develop fully.
- These salmon cakes can be served as an appetizer or main course with a side salad.
