Wild salmon & spicy lime cakes

23

PREP TIME

15 min

TOTAL TIME

35 min

Makes

3 Servings

Wild salmon & spicy lime cakes

Wild salmon cakes with spicy lime Photo by Erik Putz

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