Salmon Cakes with Chive and Garlic Sauce
Soft and fluffy on the inside, crispy on the outside these salmon cakes with chive and garlic sauce is a delicious and inexpensive treat!Makes 12-14 salmon cakes
Servings: 6 people
Ingredients
- 4-5 potatoes I used 3 cups of mashed potatoes
- 450g/2cups canned or fresh cooked salmon
- 1 egg
- 1 lemon, juice and zest of
- 1 tbsp flour, plus extra for dusting
- 2 tbsp parsley or dill
- salt and pepper to taste
- 2 tbsp This is an affiliate link.olive oil
For the sauce (optional)
- 125ml/1/2 cup Greek yogurt
- 1 tbsp chives
- 1 clove garlic, pressed
- 1 tsp lemon juice
- salt and pepper to taste
Instructions
For the salmon cakes
- In a large mixing bowl combine mashed potatoes and salmon while making sure no skin or bones end up in there as well, and break an egg into it. Add the lemon zest to the mixture, juice the lemon and pour it in as well along with chopped parsley and flour. Mix everything well, add a pinch of each salt and pepper.
- Scoop the mixture with an ice cream scoop to get even-sized cakes and roll them in the flour on your flour dusted board or plate, flatten them slightly to form a patty.
- Fry salmon cakes in hot olive oil until golden and crunchy on the outside.
Air fryer method
- Follow the recipe up to point 3. Instead of pan frying, preheat your air fryer to 240C/500F spray the salmon cakes with an oil spray and arrange in the basket of the air fryer, cook for 8-9 minutes until golden on the outside.
- You will need to do it in 2 or 3 batches depending on the size of your air fryer.
For the yogurt sauce
- For the sauce mix yogurt, lemon juice, chopped chives and minced garlic in a small bowl. Add salt and pepper to taste. Let it sit for at least 15 minutes before serving for the flavours to blend.
Video
Notes
- You can also prepare these salmon cakes with fresh salmon. The taste is no doubt superior to the canned variety.
- If not leftover mashed potatoes available, you can cook the potatoes specifically for the recipe.
- Boil potatoes until tender and mash them while still hot. Poach your fresh salmon or steam or bake, in other words, cook it any way you like it and then proceed with the recipe.
- Alternatively you can use any type of fish you like or find at the back of your cupboard!
- If you have the luxury of time, the salmon patties can sit for an hour in the fridge to firm up. This step is non-essential if you follow the next one…
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Nutrition
Calories: 264.22kcal | Carbohydrates: 21.43g | Protein: 21.99g | Fat: 10.43g | Saturated Fat: 1.68g | Cholesterol: 69.57mg | Sodium: 841.61mg | Potassium: 1025.68mg | Fiber: 4.1g | Sugar: 1.2g | Vitamin A: 203.68IU | Vitamin C: 28.27mg | Calcium: 85.14mg | Iron: 5.58mg