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Salmon Cakes

from Barbara

Servings 6 small cakes

Ingredients

Salmon Patties

  • 1 can Salmon or left-over salmon broken into small pieces with a fork
  • 1 small red onion
  • 1 portabello mushroom (small or 1/2 large)
  • 1/2 red bell pepper (or other of choice)
  • 2 TB mayonnaise (or until moist)
  • 1 TB grey poupon
  • 1 egg
  • 1/2 cup bread crumbs (small amount as possible until it sticks together)
  • avocado oil

Yogurt Sauce

  • 1 cup mayonnaise
  • 1 cup Greek yogurt (or yogurt of choice)
  • 1 TB grey poupon
  • 2 cloves chopped garlic (or more if desired)
  • 1/2 cup chopped cucumbers
  • 1 lemon to taste (zest and juice)
  • 1 TB chopped fresh dill (or dry dill) or mint (add more if desired)
  • 1 tsp salt, pepper (or to taste)
  • 1 tsp garlic powder, onion powder, mushroom powder

Instructions

Salmon Cakes

  1. Mix all ingredients together in order. (Bread crumbs last to form a salmon cake.

  2. Cover bottom of frying pan with oil. Fry salmon cake until brown on each side. Don't overcook or it will be dry. Remove as soon as browned.

Yogurt Sauce

  1. Mix all ingredients together in order. Taste for adjusting flavor.

  2. Serve on lettuce leaves or salad and spoon sauce over the cakes.

Recipe Notes

Could serve with broccoli or asparagus (or vegetable of choice)