Ingredients
The following ingredients have 4 Servings
- 1 lb fresh salmon, skin removed
- 2 scallions, chopped
- 1 clove garlic, minced
- 1/4 red bell pepper, diced
- 1 tablespoon fresh dill, minced
- 1 large egg
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne powder (or up to 1 teaspoon, to taste)
- 1/2 lemon, juice only
- 2 tablespoons olive oil
- 1 1/2 cups panko breadcrumbs (plus more if needed)
- 1 pinch salt and pepper
- 1 cup vegetable oil, for frying
- 1 cup plain Greek yogurt
- 2 tablespoons chopped chives
- 1/2 lemon, juice only
- 1 pinch salt
Instruction
- Dice salmon fillet into small chunks. Add diced salmon to a bowl along with chopped scallions, red pepper, garlic, dill, egg, olive oil, lemon juice, coriander, cayenne, and a pinch of salt and pepper. Stir to combine.
- Add in Panko bread crumbs 1/2 cup at a time until the mixture holds its shape. Try not to add to many bread crumbs and don't overmix the mixture. Try to keep it nice and light.
- Form 8 even patties out of mixture.
- Heat frying oil in a large skillet over medium high heat. Once hot, fry patties for about 3 minutes on each side until they are nicely browned. Don't overcook them or they'll get dry.
- Once patties are done cooking, transfer to a paper towel-lined plate to drain for a few minutes.
- Meanwhile, combine yogurt, lemon juice, chives and a pinch of salt in a small bowl to form a sauce. Top salmon cakes with sauce right before serving. These are best when enjoyed right away, but leftovers (without sauce) can be reheated in a 350°F oven for 10 minutes.
