Salmon cakes with coriander
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
300 mL Greek yogurt
2 cloves garlic
1 tsp finely ground cumin
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.
- 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.
- 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.