Title
Salmon cakes with Greek lemon-yogurt sauce
This Mediterranean-inspired dish is light, zesty, and filling.
Serving Size
1
Servings
4 cakes
Ingredients
1 can of
salmon (try Wild Planet Wild Pink Salmon)
1/2 cup
onion
1/2 cup
corn
1/4 cup (comes in a jar)
roasted red bell peppers, drained and chopped
1 tsp.
olive oil
2 Tbsp.
Parsley
2 tsp.
garlic powder
2
eggs
1/2 cup
breadcrumbs
2 cups
Greek yogurt
2
lemon
Directions
- Pre-heat oven to 400°F.
- Wash and chop all vegetables and herbs, cook corn as needed.
- Add all chopped veggies to skillet on med-high with 1 tsp olive oil, garlic powder and cook for 3-5 minutes (not required but will add more flavor).
- Drain and rinse salmon in medium bowl.
- Whisk 2 eggs together in a small bowl, add to salmon.
- Add cooked veggies, parsley, yogurt, bread crumbs, then mix until combined.
- Form patties, drizzle oil on medium-high skillet, cooking 3 minutes one each side.
- Place on greased cookie sheet, bake 6-8 minutes on top rack. Enjoy!
Recipe Nutrition
Calories
189
Protein
14
Carbs
1.5
Fiber
4
Potassium
734
