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Salmon Cakes with
Yogurt & Cucumber Sauce

  • 1 can (14.7 oz) salmon, drained and crumbled
  • 1 potato, peeled, boiled and cooled
  • 2 oz. yogurt (plain)
  • 1 cucumber, thinly sliced
  • 1 egg, beaten
  • 1/2 oz onions, chopped fine
  • 1 tsp garlic, chopped
  • 1/2 tsp mustard
  • 1/2 cup bread crumbs
  • 1 lemon, juice
  • 2 oz olive oil
  • 1/2 tsp dill, dried
  • salt and pepper to taaste
  1. Heat 1/2 of oil in pan and add garlic and onions.
  2. Saute until aroma is released.
  3. Meanwhile crush potatoes and mix with salmon and 1/2 the lemon juice.
  4. Add garlic and onions, mix, and add eggs and mustard. Mix again.
  5. Add bread crumbs. You may not need all the crumbs. Fold until combined.
  6. Heat pan again and add remaining oil.
  7. While heating, use a ice cream scoop and scoop salmon mixture. Place into pan.
  8. Fry cakes on both sides for 4 minutes each.
  9. Combine yogurt, dill, cucumbers, remaining lemon juice and S&P. Mix well.
  10. Serve salmon cakes with yogurt sauce.

Serves: 4

Cost Per Recipe: $6.13
Omega-3 Per Serving: 900 mg

Recipes provided by USDA MyPlate Kids Partner Group member: Seafood Nutrition Partnership
Salmon Cakes with Yogurt & Cucumber Sauce