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.
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