Description
Delicious and easy-to-make Salmon Cakes served with a refreshing chive and garlic yogurt sauce. These crispy patties combine tender mashed potatoes and flaky salmon, enhanced with lemon and herbs. Perfect as a satisfying lunch or dinner, you can choose to pan-fry or air-fry them for a healthier option.
Ingredients
Salmon Cakes
- 4-5 potatoes (about 3 cups mashed potatoes)
- 450g (2 cups) canned or fresh cooked salmon, skin and bones removed
- 1 egg
- 1 lemon, juice and zest
- 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)
Chive and Garlic Yogurt Sauce
- 125ml (1/2 cup) Greek yogurt
- 1 tbsp fresh chives, chopped
- 1 clove garlic, pressed or minced
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Salmon Mixture: In a large mixing bowl, combine the mashed potatoes, salmon (make sure all skin and bones are removed), and crack in the egg. Add lemon zest and juice from one lemon, chopped parsley, and 1 tablespoon of flour. Season with salt and pepper and mix thoroughly until well combined.
- Form Patties: Using an ice cream scoop or spoon, portion out the salmon mixture into even-sized scoops. Roll each scoop in extra flour on a dusted surface, then flatten slightly to form patties about half an inch thick.
- Cook the Salmon Cakes – Pan Frying Method: Heat 2 tablespoons of olive oil in a skillet or frying pan over medium heat. When hot, fry the salmon cakes for about 3-4 minutes on each side or until golden brown and crisp on the outside. Remove and drain on paper towels.
- Cook the Salmon Cakes – Air Fryer Method: Preheat your air fryer to 240°C (500°F). Spray the formed salmon cakes lightly with oil spray and arrange them in the air fryer basket in a single layer without overlapping. Cook for 8-9 minutes until golden and crispy on the outside, flipping halfway if desired. Depending on your air fryer size, cook in 2-3 batches.
- Prepare the Yogurt Sauce: In a small bowl, mix together Greek yogurt, lemon juice, chopped chives, and pressed garlic. Season with salt and pepper to taste. Let the sauce sit for at least 15 minutes to allow the flavors to blend.
- Serve: Plate the warm salmon cakes alongside the chive and garlic yogurt sauce. Enjoy immediately for best texture and flavor.
Notes
- Fresh salmon can be used instead of canned for superior flavor. Poach, steam, or bake the fresh salmon before using.
- If you don’t have leftover mashed potatoes, boil potatoes until tender and mash while still hot for best results.
- Feel free to substitute salmon with any white fish or seafood you prefer or have on hand.
- Allowing the salmon patties to rest in the fridge for an hour before cooking helps them firm up and hold their shape better during cooking.
