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Wild salmon & spicy lime cakes

28

  • Prep Time15 mins
  • Total Time35 mins
  • Makes3 Servings
Wild salmon & spicy lime cakes

Wild salmon cakes with spicy lime Photo by Erik Putz

Chatelaine Triple Tested

Ingredients

  • 1 potato, peeled

  • 213-g can salmon, drained

  • 2 eggs, lightly beaten

  • 1/4 cup finely chopped red onion

  • 2 tbsp finely chopped Indian lime pickle

  • 1 cup panko bread crumbs

  • 2 tbsp vegetable oil

  • 1/4 cup plain yogurt

  • 2 tbsp chopped fresh cilantro

Instructions

  • BOIL a small pot of water. Add potato and cook until tender, 10 min. Drain and mash well in a medium bowl.

  • ADD salmon (including bones and skin) to potato and mash with a fork. Stir in eggs, onion and lime pickle. Season with fresh pepper. Form into 6 patties (mixture will be moist). Pour panko into a deep dish. Coat patties with panko.

  • HEAT a large non-stick frying pan over medium-high. Add 1 tbsp oil, then half of salmon cakes. Reduce heat to medium. Cook until golden, 2 to 3 min per side. Repeat with remaining oil and salmon cakes.

  • STIR yogurt with cilantro in a small bowl. Serve with salmon cakes.


Nutrition (per serving)

Calories 372, Protein 23g, Carbohydrates 31g, Fat 19g, Fibre 3g, Sodium 677mg.
Excellent source of Vitamin B12.

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