Wild salmon & spicy lime cakes

Prep 15 min
Total 35 min
Makes 3 Servings



potato, peeled
213-g can
salmon, drained
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


  • 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.


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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