Salmon Cakes with Lemon Yogurt Sauce

Salmon Cakes with Lemon Yogurt Sauce

These flaky, salmon fish cakes are packed with omega 3. Pair with delicious lemon yogurt sauce for lunch or supper.

Makes
4
  • Ingredients

    Salmon Cakes

    • 1 can (7.5 oz/213 g) sockeye salmon, drained, flaked (1)
    • 1/2 cup cold mashed potatoes (125 mL)
    • 1/2 cup dried brown bread crumbs (125 mL)
    • 1 egg white, lightly beaten (1)
    • 1/4 cup finely diced celery (60 mL)
    • 1 green onion, finely chopped (1)
    • 1 Tbsp non-fat mayonnaise (15 mL)
    • 2 tsp Dijon mustard (10 mL)
    • 1 tsp grated lemon zest (5 mL)
    • 1/4 tsp pepper (1 mL)
    • 1/4 tsp cayenne pepper (1 mL)
    • 1 Tbsp canola oil (15 mL)

    Lemon Yogurt Sauce

    • 1/2 cup non-fat yogurt (125 mL)
    • 1 tsp lemon juice (5 mL)
    • 1 tsp grated lemon zest (5 mL)
  • Directions

    Salmon Cakes

    1. In large bowl, combine salmon, mashed potatoes, bread crumbs, egg white, celery, green onion, mayonnaise, mustard, lemon zest, pepper and cayenne pepper. Form into 8 cakes.
    2. In a large frying pan, heat canola oil over medium heat. Cook salmon cakes, turning over once, until golden and just cooked through, about 6 – 7 minutes.

    Lemon Yogurt Sauce

    1. In a small bowl combine yogurt, lemon juice and zest. Serve salmon cakes with sauce.

Nutritional Analysis

Serving Size
1 salmon cake with 2 Tbsp (30 mL) sauce
Servings
4
Calories
190
Total Fat
10 g
Saturated Fat
1.5 g
Cholesterol
35 mg
Sodium
430 mg
Carbohydrates
12 g
Fiber
1 g
Sugars
3 g
Protein
16 g
Potassium
377 mg