Ingredients
Salmon Cakes
- 4-5 potatoes (about 3 cups mashed potatoes)
- 450g (2 cups) canned or fresh cooked salmon, skin and bones removed
- 1 egg
- 1 lemon, juice and zest
- 1 tbsp all-purpose flour, plus extra for dusting
- 2 tbsp chopped parsley or dill
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
Chive and Garlic Sauce
- 125ml (1/2 cup) Greek yogurt
- 1 tbsp fresh 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, ensuring no skin or bones remain. Crack in the egg, add the lemon zest and lemon juice, chopped parsley or dill, and 1 tablespoon of flour. Season with a pinch of salt and pepper. Mix everything thoroughly to create a uniform mixture.
- Form the patties: Use an ice cream scoop to portion the mixture into evenly sized cakes. Roll each portion in additional flour on a floured surface to lightly coat, then flatten slightly to form patties.
- Pan-fry the salmon cakes: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Carefully place the salmon cakes in the hot oil, cooking until golden brown and crispy on both sides, about 3-4 minutes per side. Remove and drain excess oil on paper towels.
- Air fryer alternative method: Preheat the air fryer to 240°C (500°F). Lightly spray the salmon cakes with oil and arrange them in the air fryer basket in a single layer, working in batches if necessary. Cook for 8-9 minutes until golden and crispy on the outside.
- Prepare the yogurt sauce: In a small bowl, combine Greek yogurt, lemon juice, chopped chives, and pressed garlic. Season with salt and pepper to taste. Let the sauce sit for at least 15 minutes to allow the flavors to meld.
- Serve: Plate the salmon cakes warm with a generous dollop of chive and garlic yogurt sauce on the side. Enjoy immediately for best texture and flavor.
Notes
- Using fresh salmon instead of canned enhances the flavor significantly.
- If you don’t have leftover mashed potatoes, boil and mash potatoes fresh while still hot for the recipe.
- You can prepare fresh salmon by poaching, steaming, or baking according to preference.
- Feel free to substitute the salmon with other fish varieties you have available.
- For firmer patties, refrigerate the formed salmon cakes for up to an hour before cooking, though this step is optional if frying immediately.
- When frying, scoop the mixture directly into the pan to prevent the patties from falling apart during transfers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
