RECIPES: Salmon Cakes with Yogurt & Cucumber Sauce

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Salmon Cakes with Yogurt & Cucumber Sauce



1 – 14.7 oz can  Salmon, drained and crumbled

1 – Potatoes, peeled, boiled and cooled

2 oz. – Yogurt (plain)

1 – Cucumber, thinly sliced

1 – Egg, beaten

0.5 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 & Pepper (S&P) To Taste



Heat 1/2 of oil in pan and add garlic and onions.

Saute until aroma is released.

Meanwhile crush potatoes and mix with salmon and 1/2 the lemon juice.

Add garlic and onions, mix, and add eggs and mustard. Mix again.

Add bread crumbs. You may not need all the crumbs. Fold until combined.

Heat pan again and add remaining oil.

While heating, use a ice cream scoop and scoop salmon mixture. Place into pan.

Fry cakes on both sides for 4 minutes each.

Combine yogurt, dill, cucumbers, remaining lemon juice and S&P. Mix well.

Serve salmon cakes with yogurt sauce.