Salmon cakes with coriander

Salmon cakes with coriander
Serves 4

500 gram bone and skin free salmon
1 small yellow onion
2 Tbsp plain breadcrumbs
2 cloves of garlic
1 tsp dried paprika
1 pinch red chili flakes
1 tsp salt
1 pinch finely ground black pepper
A bunch of fresh coriander (cilantro)
1 small egg
2 Tbsp soft or liquid margarine

Sauce:
300 mL Greek yogurt
2 cloves garlic
1 tsp finely ground cumin

Couscous salad:
400 ml couscous
1 small container cheery tomatoes (150-200 gram)
½  (English) cucumber
Small bunch green onions
Small bunch of fresh coriander (cilantro)
2 Tbsp olive oil
1 Tbsp red vinegar or other vinegar of your taste
1 tsp Dijon mustard

Start with the sauce:

  • In small bowl add yogurt
  • Crush garlic with a garlic press into the yogurt
  • Mix yogurt with garlic and ground cumin
  • Place in fridge until time to serve.

Salmon cakes:

  • Roughly chop salmon, onion and garlic
  • Remove the coriander leaves for the stems, discard the stems
  • Add salmon in a food processor together with coriander, chili flakes, salt, paprika and breadcrumbs.
  • Blend quickly on pulse until mixed but not a paste*
  • With a spatula mix in a cracked egg into the mixture
  • Use your hands to form 8 small patties
  • Place the patties on a wet cutting board. By rinsing the cutting board in cold water the raw patties will not that easy stick to the cutting board.
  • Heat up margarine in a frying pan and adjust to medium heat.
  • Fry patties for 2 minutes, turn over, fry for another 2 minutes and turn again to finish them for 2-3 minutes. Time depend on thickness of patties.
  • Tip: Fry 4 patties at a time, add to a plate cover with another plate to keep heat while you fry the other 4 patties.

Couscous salad:

  • Cook couscous according to information on package
  • Cut cherry tomatoes in halves
  • Chop the cucumber
  • Slice green onions
  • Mix veggies with warm couscous
  • Mix oil, vinegar and mustard and pour over couscous
  • Top with chopped coriander and serve

Serve salmon cakes with yogurt sauce and the Couscous salad!

Enjoy your meal!

*It is important that you don’t blend the salmon too long in the food processor as that can make the fish tough. Therefore I always roughly chop the ingredient before adding them to the food processor.

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