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(10 votes, average: 4.10 out of 5)
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Servings: 4
Prep time: 30
With the right amount of flavor and just enough crunch, these salmon cakes are the perfect staple for a meal on the go. The exotic combination of flavors, balanced with the soft and creamy sauce is just as tasty as it is conveniently portable. Enjoy with a nice salad, you can even use the sauce as garnish!
Preparation
- Mix together the yogurt, lemon juice and mustard. Add the green onion, red pepper, garlic powder, salt, cayenne, and salmon. Mix thoroughly.
- Add the egg, mix thoroughly. Mix in the panko and form four equal size patties.
- Heat the oil in a large non-stick skillet over medium-high heat, and cook the patties until brown, about 5 minutes on each side.
- To make the sauce, mix together yogurt, mustard, lemon juice, parsley, capers, garlic and salt.
- Spoon the sauce over the finished salmon cakes.
Ingredients:
For salmon cakes:
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1 ½ teaspoons Dijon mustard
- ¼ cup finely chopped green onion
- 2 tablespoons minced red bell pepper
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- pinch cayenne
- 10 ounces of canned salmon, flaked, skin and bones removed
- 1 large egg, lightly beaten
- 1 cup panko
- 1 tablespoon canola oil
For sauce:
- 2 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon parsley, chopped
- 1 teaspoon capers, chopped
- ½ teaspoon garlic
- dash salt
Nutritional Information
Calories
223 cals
Fat
10 g
Saturated Fat
2 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
4 g
Carbohydrates
13 g
Sugar
2 g
Fiber
1 g
Protein
21 g
Sodium
364 mg
*per serving
