These Crispy Salmon Cakes with Chive and Garlic Yogurt Sauce are a delightful blend of flavors and textures. Made with mashed potatoes and salmon, these cakes are crispy on the outside and tender on the inside. Paired with a tangy and refreshing yogurt sauce, they make for a perfect lunch, dinner, or even an elegant appetizer. This dish is not only easy to make but also nutritious, offering a great way to enjoy omega-3-rich salmon.
Ingredients:
For the Salmon Cakes:
- 4-5 potatoes (about 3 cups mashed potatoes)
- 450g/2 cups canned or fresh salmon
- 1 egg
- Juice and zest of 1 lemon
- 1 tbsp flour, plus extra for dusting
- 2 tbsp fresh parsley or dill, chopped
- Salt and pepper, to taste
- 2 tbsp olive oil (for frying)
For the Chive and Garlic Yogurt Sauce (optional):
- 125ml/½ cup Greek yogurt
- 1 tbsp chives, chopped
- 1 garlic clove, pressed
- 1 tsp lemon juice
- Salt and pepper, to taste
Instructions:
- Prepare the Potatoes: Peel and boil the potatoes until tender, then mash them. Let the mashed potatoes sit and cool for a few minutes.
- Make the Salmon Mixture: In a large bowl, combine the mashed potatoes, salmon, egg, lemon juice, lemon zest, flour, parsley or dill, salt, and pepper. Mix well until everything is combined.
- Form the Cakes: Using your hands, shape the salmon mixture into patties, about the size of your palm. Dust each cake lightly with flour to help them crisp up during cooking.
- Prepare the Salmon Cakes: In a large skillet, warm the olive oil over medium heat. Cook the salmon cakes for 3 to 4 minutes on each side until they achieve a golden brown and crispy texture. Once done, move them to a plate lined with paper towels to absorb any excess oil.
- Prepare the Sauce: In a small bowl, whisk together the Greek yogurt, chives, pressed garlic, lemon juice, salt, and pepper. Adjust seasoning to taste.
- Serve: Serve the salmon cakes hot with the chive and garlic yogurt sauce on the side. If desired, finish with extra parsley or serve alongside lemon wedges for a burst of flavor.
Conclusion:
These Crispy Salmon Cakes are an excellent way to use up leftover potatoes and salmon, or to enjoy a budget-friendly yet flavorful meal. The combination of the crispy exterior and tender interior, complemented by the fresh, tangy yogurt sauce, makes this dish both satisfying and healthy. It’s a versatile recipe that works well for a family dinner, meal prep, or even as a party appetizer.
Crispy Salmon Cakes with Chive and Garlic Yogurt Sauce
Ingredients
For the Salmon Cakes:
- 4-5 potatoes about 3 cups mashed potatoes
- 450 g/2 cups canned or fresh salmon
- 1 egg
- Juice and zest of 1 lemon
- 1 tbsp flour plus extra for dusting
- 2 tbsp fresh parsley or dill chopped
- Salt and pepper to taste
- 2 tbsp olive oil for frying
For the Chive and Garlic Yogurt Sauce optional:
- 125 ml/½ cup Greek yogurt
- 1 tbsp chives chopped
- 1 garlic clove pressed
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Peel and boil the potatoes until tender, then mash them. Let the mashed potatoes sit and cool for a few minutes.
- Make the Salmon Mixture: In a large bowl, combine the mashed potatoes, salmon, egg, lemon juice, lemon zest, flour, parsley or dill, salt, and pepper. Mix well until everything is combined.
- Form the Cakes: Using your hands, shape the salmon mixture into patties, about the size of your palm. Dust each cake lightly with flour to help them crisp up during cooking.
- Prepare the Salmon Cakes: In a large skillet, warm the olive oil over medium heat. Cook the salmon cakes for 3 to 4 minutes on each side until they achieve a golden brown and crispy texture. Once done, move them to a plate lined with paper towels to absorb any excess oil.
- Prepare the Sauce: In a small bowl, whisk together the Greek yogurt, chives, pressed garlic, lemon juice, salt, and pepper. Adjust seasoning to taste.
- Serve: Serve the salmon cakes hot with the chive and garlic yogurt sauce on the side. If desired, finish with extra parsley or serve alongside lemon wedges for a burst of flavor.