Description
Soft and fluffy on the inside, crispy on the outside these salmon cakes with chive and garlic sauce is a delicious and inexpensive treat!Makes 12-14 salmon cakes
Ingredients
Scale
- 4–5 potatoes (I used 3 cups of mashed potatoes)
- 450g/2cups canned or fresh cooked salmon
- 1 egg
- 1 lemon, juice and zest of
- 1 tbsp flour, plus extra for dusting
- 2 tbsp parsley or dill
- salt and pepper to taste
- 2 tbsp olive oil
- 125ml/1/2 cup Greek yogurt
- 1 tbsp chives
- 1 clove garlic, pressed
- 1 tsp lemon juice
- salt and pepper to taste
Instructions
- In a large mixing bowl combine mashed potatoes and salmon while making sure no skin or bones end up in there as well, and break an egg into it. Add the lemon zest to the mixture, juice the lemon and pour it in as well along with chopped parsley and flour. Mix everything well, add a pinch of each salt and pepper.
- Scoop the mixture with an ice cream scoop to get even-sized cakes and roll them in the flour on your flour dusted board or plate, flatten them slightly to form a patty.
- Fry salmon cakes in hot olive oil until golden and crunchy on the outside.
- Follow the recipe up to point 3. Instead of pan frying, preheat your air fryer to 240C/500F spray the salmon cakes with an oil spray and arrange in the basket of the air fryer, cook for 8-9 minutes until golden on the outside.
- You will need to do it in 2 or 3 batches depending on the size of your air fryer.
- For the sauce mix yogurt, lemon juice, chopped chives and minced garlic in a small bowl. Add salt and pepper to taste. Let it sit for at least 15 minutes before serving for the flavours to blend.