These flaky, salmon fish cakes are packed with omega 3.
4 servings / 1 hour

Prep 30 min / Cook 30 min 

Ingredient

Salmon cakes
  • 2 tbsp (25 mL) canola oil
  • 1 can (7.5 oz/213 g) sockeye salmon, drained, flaked 
  • 1/2 cup cold mashed potatoes (125 mL)
  • 1/2 cup dried brown bread crumbs (125 mL)
  • 1 egg white, lightly beaten 
  • 1/4 cup finely diced celery (60 mL)
  • 1 green onion, finely chopped 
  • 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 plain yogurt (125 mL)
  • 1 tsp lemon juice (5 mL)
  • 1 tsp grated lemon zest (5 mL)

Directions

  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 to 7 minutes.
  3. In a small bowl combine yogurt, lemon juice and zest. Serve salmon cakes with sauce.