Healthy eating: Salmon cakes |

Healthy eating: Salmon cakes

Salmon cakes

1 can salmon drained and crumbled

1 potato, peeled, boiled, and cooled

1 egg beaten

1/2 onion, chopped fine

1 tsp. garlic, chopped

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1/2 tbsp. Dijon mustard

1/2 cup dried bread crumbs

Juice of 1 lemon

2 tbsp. olive oil

2 tbsp. plain yogurt

1 cucumber, chopped

1/2 tsp. dill, dried

salt and pepper to taste

Heat 1 tablespoon of oil in frying pan, add garlic and onions.  Sauté until aroma is released. Meanwhile, crush potatoes and mix with salmon and 1/2 of lemon juice.  Add garlic and onion, mix and add egg and mustard, mix and again. Add bread crumbs (you may not need all the bread crumbs) and fold until combined. Re-heat pan and add remaining oil. While heating, use ice cream scoop for salmon mixture, and place into pan. Fry cakes four minutes per side. Combine yogurt, dill, cucumber, remaining lemon juice and salt and pepper. Mix well. Serve salmon cakes with yogurt sauce.

This recipe is provided by the Seafood Nutrition Partnership.

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