Salmon Cakes w/ Yogurt Sauce

I had leftover salmon that we didn’t really like (I bought the fishier of the salmons on accident) so I started searching for good salmon cake recipes.  So between what I had on hand and what I thought looked best from all the ones I saw, I ended up making this: and it’s AMAZING.

Ingredients for Sauce:

3/4 cup plain yogurt

1-2 t Capers minced

1/2 t horseradish

1 small dill pickle minced or relish

1 t chili garlic paste

Instructions for Sauce:  Combine and stir, set aside in fridge.

Ingredients for Salmon Cakes:

1-1.5 cups salmon, cooked and shredded

2.5 cups prepared mashed potatoes

Oil for frying (I used canola oil)

2 egg whites

1/2 of a lemon’s juice and zest

Parsley (dried or fresh)

Red pepper (diced and sautéed) (either fresh or roasted in the jar)

Bread crumbs 

Lawry’s salt

Instructions for Salmon Cakes:  Make the mashed potatoes and set aside.  Shred the salmon and set aside. 

Combine egg whites, parsley, lemon zest and juice and stir together, add the mashed potatoes, red peppers, S+P and mix.  Fold in the salmon and form into cakes with your hands.  Coat with breadcrumbs & Lawry’s salt (pre-mixed) and fry them in a pan 3-4 minutes on each side.  Serve over the sauce.

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One Response to “Salmon Cakes w/ Yogurt Sauce”

  1. Kellsey Says:

    do you always have that many ingredients on hand?! i am jealous. i find so many great recipes and then grumble because i don’t have nearly enough ingredients…ps: the salmon did smell and look good 🙂

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