Dinner

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.

Prep Time

Servings

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)

Salmon Cakes

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.
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

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

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)

Did you know?

Canola can be found in leading pet foods, as it’s rich in vitamins and high in protein and amino acids.

Did you know?

Canola provides habitat to over 2,000 beneficial insects and is an ideal home and food source for honeybees.

Directions

Salmon Cakes

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.
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

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

Nutritional Analysis

Calories

190

Total Fat

10 g

Saturated Fat

1.5 g

Cholesterol

35 mg

Sodium

430 mg

Carbohydrates

12 g

Fiber

1 g

Protein

16 g

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